Seafood Confetti Cakes With Sauce
Nutrition
Calories: 265.22 kcalCarbohydrates: 11.99 gProtein: 23.02 gFat: 13.5 gSaturated Fat: 1.93 gCholesterol: 134.23 mgSodium: 374.55 mgFiber: 0.48 gVitamin A: 9.50475 IUCalcium: 89.52 mgIron: 2.38 mg
Ingredients
- 1 beaten egg
- 1/4 cup light mayonnaise dressing or salad dressing
- 1/4 cup fine dry bread crumbs
- 2 tbsp finely chopped red sweet pepper
- 2 tbsp finely chopped yellow sweet pepper
- 1 tbsp snipped fresh Italian flat-leaf parsley
- 8 oz cooked crabmeat chopped
- 8 oz frozen shrimp thawed and finely chopped
- 1/4 cup all-purpose flour
- 2 tbsp cooking oil
- 1/4 cup light mayonnaise dressing or salad dressing
- 2 tablespoons light dairy sour cream
- 1 tbsp snipped fresh Italian flat-leaf parsley
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon lemon juice.
Instructions
- In a medium bowl combine egg, mayonnaise or salad dressing, bread crumbs, peppers, and parsley. Add crabmeat and shrimp; mix well. Form into eight 1-inch-thick patties. Place flour in a shallow dish. Coat both sides of seafood cakes with flour.
- In a large nonstick skillet beat oil over medium beat. Add seafood cakes, half at a time, and cook about 6 minutes or until golden brown, turning once. Drain on paper towels. (Keep first batch warm in a 300° oven while frying remaining cakes.) Serve with the Lemon Sauce.
- Lemon Sauce: In a small bowl combine 1/4 cup light mayonnaise dressing or salad dressing, 2 tablespoons light dairy sour cream, 1 tbsp snipped fresh Italian flat-leaf parsley, 1 teaspoon finely shredded lemon peel, and 1 teaspoon lemon juice.