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.