Shrimp and Crab Cakes

Preparation:

• 2 Slice(s) White Bread 
• 1 Egg White or Equivalent Of Egg Beaters 
• 2 Tablespoon(s) Low Fat Mayonnaise 
• 1 Teaspoon(s) Worcestershire Sauce 
• 1 Teaspoon(s) Dijon Mustard 
• 1/2 lb. Large Shrimp peeled, deveined, finely chopped
• 1/2 Pound(s) Lump Crab picked for shells
• 1 rib Celery finely chopped
• 3 White Part Only Scallion(s) minced
• 2 Tablespoon(s) Parsley chopped

Ingredients:

1. Place bread in food processor and process to fine crumbs, set aside.
2. In large bowl whisk together egg white, mayonnaise, Worcestershire sauce and mustard. Add shrimp, crab, celery, scallions, parsley and one-third of the reserved bread crumbs, toss to mix.
3. Shape into 8 equal cakes.
4. Place remaining breadcrumbs in a shallow dish. Lightly roll each cake in breadcrumbs and gently press to adhere.
5. Coat a large sauté pan with cooking spray and preheat over medium heat.
6. Add cakes and cook for 2-3 minutes or until lightly browned on bottom.
7. Remove pan from heat, lightly spray tops of cakes with cooking spray and gently turn. Return pan to heat and continue to cook until cakes are cooked through.

Nutrition Facts:

• Calories: 177
• Total Fat: 4 g
• Saturated Fat: 1 g
• Sodium: 463 mg
• Total Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 24 g

   Portland Fire & Rescue 

   We Respond: Always Ready, Always There

   June 22, 2011

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