SEAFOOD CAKES WITH MUSTARD CREMA

SEAFOOD CAKES WITH MUSTARD CREMA image

Yield 4 servings

Number Of Ingredients 14

1/3 cup light sour cream
6 T. chopped fresh Italian parsley, divided
1 T. stone-ground mustard
1/2 t. black pepper, divided
7 t. canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 oz. peeled and deveined medium shrimp, chopped into large pieces (around 1/2")
8 oz. lump crabmeat, drained and shell pieces removed
1/4 cup (about 1 oz.) grated fresh Parmigiano-Reggiano cheese
1/4 t. salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)

Steps:

For Mustard Crema: Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended. Set aside. For Seafood Cakes: 1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add chopped onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. 2. Combine shrimp and crab in a large bowl. Stir in onion/celery 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-inch-thick patties. 3. 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.