Florida Seafood Recipe

Seafood-4314

Ingredients
1/4 cup	red onion, finely chopped
2 tablespoons	fresh parsley, chopped
3 tablespoons	light mayonnaise
2 tablespoons	Dijon mustard
3/4 teaspoon	seafood seasoning
1/2 teaspoon	Worcestershire sauce
2	egg whites lightly beaten
1 pound	lump blue crabmeat, drained, shell pieces removed
1 1/2 cups	panko (Japanese breadcrumbs), divided
2 tablespoons	olive oil
3/4 cup	fat-free chicken broth
3 tablespoons	shallots, chopped
2 tablespoons	white wine vinegar
2 1/2 tablespoons	butter

Preparation Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes. Yield 4 servings Nutritional Value Per Serving Calories 239, Calories From Fat 173 , Total Fat 20g, Saturated Fat 7g, Trans Fatty Acid 0, Cholesterol 110mg, Total Carbohydrate 36g, Protein 27g, Omega 3 Fatty Acid 0.21g