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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Cakes with Mustard Sauce-Recipe/Day #9 Recipe

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This recipe for Seafood Cakes with Mustard Sauce-Recipe/Day #9 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup light sour cream
6 Tbsp chopped fresh parsley
1 Tbsp stone ground mustard
½ tsp black pepper
¼ cup chopped red onion and tenderize on medium heat
¼ cup chopped celery and tenderize on medium heat
8 oz medium shrimp (peeled /deveined)
8 oz lump crabmeat (drained and shell removed)
¼ cup Parmigianino-reggiano cheese (fresh)
¼ tsp salt
2 large egg whites plus one large egg slightly beaten
1 cup panko (Japanese bread crumbs)
Use canola oil for skillet
Directions:
Directions:
Mustard Crème Sauce
Combine sour cream, 2 tsp parsley, mustard and 1/8 tsp pepper. Stir until blended and set aside.


Seafood Cakes
1. Mix shrimp, crab, onion, celery and remaining pepper, parsley, cheese, salt, eggs and panko.
2. Divide mixture into 8 equal portions. Flatten to ½ inch thick patties.
3. Heat skillet over medium heat. Add 2 tsp canola oil to pan.
4. Add patties, cook 3 minutes and turn over cook another 3 minutes.
5. Serve with crème.

 

 

 

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