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Happy Anniversary Seafood Cakes

November 10, 2009

Two years ago today, Marc and I got married — we celebrated by spending four days in New Orleans last week (our pictures are up on flickr, if you want to take a glance!).  Today, of course, we had to work, but decided to spend the night in and cook a fun and delicious dinner, instead of going out for something extravagant.  We decided on a Cooking Light recipe for Seafood Cakes with Mustard Crema, found in the October issue.  This was a decadent meal, without be terribly difficult or frustrating — leaving us plenty of time to spend the evening catching up on the TiVo and playing with the pup.

Seafood Cakes with Mustard Crema

Seafood Cakes with Mustard Crema

from Cooking Light

  • 1/3 c. light sour cream
  • 6 tbsp chopped fresh parsley, divided
  • 1 tbsp. stone-ground mustard
  • 1/2 tsp. black pepper, divided
  • 7 tsp. canola oil, divided
  • 1/4 c. finely chopped red onion
  • 1/4 c. finely chopped celery
  • 8 oz. peeled and deveined medium shrimp, chopped
  • 8 oz. lump crabmeat, drained and shell-pieces removed
  • 1/4 c. (1 ounce) grated fresh Parmigiano-Reggiano cheese (we actually combined regular Parm and Robusto, an aged gouda)
  • 1/4 tsp. salt
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 c. panko breadcrumbs

1.  Combine sour cream, 2 tbsp. parsley, mustard and 1/8 tsp. pepper, stirring well until blended.  Set aside.

2.  Heat a large non-stick skillet over medium heat.  Add 1 tsp. canola oil to pan, and swirl to coat.  Add onion and celery; cook 5 minutes or until tender, stirring occassionally.  Remove from heat; cool slightly.

3.  Combine shrimp and crab in a large bowl.  Stir in onion mixture, remaining pepper, remaining 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.

4.  Heat skillet over medium-high heat.  Add remaining 2 tbsp. oil to pan; swirl to coat.  Add patties to pan; cook 3 minutes or lightly browned.  Carefully turn over; cook 3 minutes or until done.  Serve with sauce.
Yield:  4 servings (2 cakes per serving and about 4 tbsp sauce)

We served the seafood cakes over frisee salad, which was excellent.  You could also serve this with watercress, arugula, field greens — whatever works!

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One Comment leave one →
  1. November 10, 2009 10:49 pm

    Yay! happy anniversary!

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