Shrimp and Crab Cake recipe

Shrimp and Crab Cakes Admit it, it's been too long since you've had this crispy, savory paddy cake. Use fresh or frozen seafood year-round.

INGREDIENTS
	2 slices white bread
	1 egg white
	2 tablespoons low-fat mayonnaise
	1 red onion, sliced crosswise
	1 teaspoon Worcestershire sauce
	1 teaspoon Dijon mustard
	1/2 pound large shrimp, peeled, deveined, and finely chopped
	1/2 pound lump crabmeat, picked over for shells and flaked
	1 rib celery, finely chopped
	3 scallions, white part only, chopped
	2 tablespoons chopped parsley

DIRECTIONS Toast the bread and allow to cool. In a small bowl, crumble into fine crumbs. Set aside. In a large bowl, combine the egg white, mayonnaise, Worcestershire sauce, and mustard. Whisk to blend. Add the shrimp, crabmeat, celery, scallions, parsley, and one-third of the reserved bread crumbs. Toss to mix. Shape into 8 cakes, about 1/2" thick. Spread the remaining bread crumbs on a shallow plate. Dip the cakes into the crumbs, pressing lightly to adhere. Coat a large nonstick skillet with cooking spray. Place the cakes in the skillet and cook over medium heat for 2 to 3 minutes, or until lightly browned on the bottom. Remove the pan from the heat and coat the cakes lightly with cooking spray. Return the pan to the heat and carefully turn the cakes. Cook for 2 minutes, or until lightly browned on the bottom. Turn the cakes two more times, coating with cooking spray each time. Cook for 2 minutes longer per side, or until cooked through. Makes 4 servings PER SERVING 210 calories, 27 g protein, 12 g carbohydrates, 1 g dietary fiber, 5 g total fat, 0.8 g saturated fat, 128 mg cholesterol, 662 mg sodium DIET EXCHANGE 1 carb (1 bread/starch), 3 meat