From the October 2009 issue --- six thumbs up at our house.
Seafood Cakes with Mustard Crema
1/3 cup light sour cream
6 tablespoons chopped fresh parsley, divided
1 tablespoon stone-ground mustard
1/2 teaspoon black pepper, divided
7 teaspoons canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ounces peeled and deveined medium shrimp, chopped
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko
1. Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended, set aside.
2. Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
3. Combine shrimp and crab in a large bowl. Stir in onion mixture; remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites, and egg. Stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2" thick patties.
4. Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Serve with sauce.
Steve found them a little difficult to hold together, but other than that --- great recipe!!!
You can check out a photo from dinner @ Tangled Up in Pots and Pans. Link in my sig line.
Seafood Cakes with Mustard Crema
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