Happy Anniversary Seafood Cakes
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
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!