Seafood Cakes With Mustard Crema

• 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.

light sour cream, fresh parsley, stoneground mustard, black pepper, canola oil, red onion, celery, shrimp, lump crabmeat, cheese, salt, egg whites, egg

Taken from www.myrecipes.com/recipe/seafood-cakes-with-mustard-crema (may not work)