Tuesday, March 22, 2011

Seafood Cakes with Lemon Linguine

I made these last night and they were so good! I served them with Lemon Linguine and it went great with the cakes.

Recipe via Myrecipes.com:
Prep Time: 30 minutes

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

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.

Lemon Linguine Recipe via Taste of Home:

Ingredients (serves 4)
8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

PreparationIn a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss. Yield: 4 servings.

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