| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cooking Light, October 2009 |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/3 cup light sour cream 6 tbs. chopped fresh parsley, divided 1 tbs. stone-ground mustard 1/2 tsp. black pepper, divided 7 tsp. canola oil, divided 1/4 cup finely chopped red onion 1/4 cup finely chopped celery 8 oz. peeled and deveined medium shrimp, chopped 8 oz. lump crabmeat, drained and shell piece removed 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 tsp. salt 2 large egg whites, lightly beaten 1 large egg, lightly beaten 1 cup panko |
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Instructions:
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Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 tsp pepper, stirring with a whisk until blended. Set aside. 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. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/ 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. 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. Accompany with WATERCRESS SALAD if desired: Combine 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon pepper. Toss with 5 cups trimmed watercress. |
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Related recipes:
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None |
2010-09-04