Cooking Light Seafood Cakes

Cooking Light is one of those magazines I can always remember being around. My mom has subscribed to it for over 20 years, and I'm a subscriber now. A woman from Time Inc contacted me and asked if I wanted to write up a post about Cooking Light and that she loved my blog (swoon) seriously?? Someone at Cooking Light knows about my blog and likes it!! Totally made my day! Week... Year... :) Now if only they wanted to feature a healthy cooking blogger!! THAT would be amazing.

I recycle most of my magazines once I'm done paging through them... Cooking Light however sticks around. I consistently dog ear a dozen pages and add them to my "to make" list. The October issue is full of ones I want to try... buttermilk biscuits anyone? how to build a better bowl of noodles (YUM!), quick and easy recipes... what's not to love.

The first page I dogeared was for Seafood Cakes with Mustard Crema. I showed John the picture and said, "So what do you think? Will you eat it?" He thought the picture looked tasty so off I went. The recipe only takes 30 minutes start to finish (gotta love that!) so this is perfect for any night of the week, and most of the ingredients I have on hand (frozen shrimp is my friend). The great thing about this recipe is it is easily adaptable too. Lump crab meat a bit too expensive for you right now? I subbed in talapia that I quickly cooked up and then tossed in instead of the crab meat. Totally delicious and more budget friendly :)

I served these with a side of baked sweet potato fries (ALSO a recipe from cooking light LOL I just realized that). The sauce for the cakes was also delicious on the fries!


Seafood Cakes with Mustard Crema
recipe by Cooking Light

4 servings (serving size: 2 cakes and about 4 teaspoons sauce)
Ingredients

* 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 (1 ounce) grated fresh Parmigiano-Reggiano cheese
* 1/4 teaspoon salt
* 2 large egg whites, lightly beaten
* 1 large egg, lightly beaten
* 1 cup panko (Japanese breadcrumbs)

Preparation

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-inch-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.

16 chews:

Jessica said...

Looks yummy! It looks like even I could eat that on a salad!

Wow, how cool that your awesome blog has been recognized by someone at Cooking Light? My Mom subscribed to it for years, and I still have a couple of old issues laying around, plus numerous recipes torn out with a place in my recipe box now. These seafood cakes look delicious! Great tip about subbing tilapia, because it's hard fresh lump crab meat in my area.

I am so excited for you. Cooking Light is probably the only magazine I can make recipes from without serious modifications. This is a terrific accomplishment! I'm so proud that they recognized your creativity for making yummy, healthy things.

Ang said...

I love Cooking Light! That recipe looks so good! :)

Congrats on getting recognition!

Mags said...

Congratulations Steph! I'd faint if Cooking Light recognized my blog. But ya know, maybe I should cook something light first, eh? Today's chocolate peanut butter cake isn't going to get me recognized by any "healthy" magazine...lol

Pam said...

I love Cooking Light too. These seafood cakes look really delicious.

Jeanne said...

I love cooking light! The one month of the year when they don't publish an edition (January?) is always a sad month. I love getting them in the mail and then deciding on what to make! Sooo much good stuff.

How cool! These sound really good! I always have shrimp in my freezer too.

Natalie said...

these look awesome!! my husband will be a big fan, i can't wait to try them!

...and i just ordered a subscription of cooking light. i'm so excited :)

Lo said...

See, now -- this is one of those recipes I would never try for fear it wasn't awesome :) Thanks for giving it a big thumbs up. Cooking Light is a great magazine... I often find they could "up" the spice quotient in most of their recipes, but it's a great place to find ideas.

Congrats on the exposure :)

Lo said...

See, now -- this is one of those recipes I would never try for fear it wasn't awesome :) Thanks for giving it a big thumbs up. Cooking Light is a great magazine... I often find they could "up" the spice quotient in most of their recipes, but it's a great place to find ideas.

Congrats on the exposure :)

stephchows said...

thanks guys and so excited you all love cooking light as much as me :)

Lo- the side sauce is a must... otherwise these guys would need a little more seasoning. If you don't make the sauce I say a good dash of old bay would be perfect!

stephchows said...

thanks guys and so excited you all love cooking light as much as me :)

Lo- the side sauce is a must... otherwise these guys would need a little more seasoning. If you don't make the sauce I say a good dash of old bay would be perfect!

How cool! These sound really good! I always have shrimp in my freezer too.

Pam said...

I love Cooking Light too. These seafood cakes look really delicious.

Jeanne said...

I love cooking light! The one month of the year when they don't publish an edition (January?) is always a sad month. I love getting them in the mail and then deciding on what to make! Sooo much good stuff.

Want more chow like what you just read? You can click to subscribe to the feed, follow me on twitter, or become a fan on facebook! Can't wait to see you there!
Copyright © 2012 :: steph chows ::.