Shrimp & Crab Cakes

http://www.eatingwell.com/recipes/shrimp_crab_cakes.html

From EatingWell:  July/August 1995

These are delicious with Spicy Cucumber Dipping Sauce.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 10 ounces raw shrimp, peeled, deveined and chopped
• 6 ounces flaked crabmeat, squeezed dry if necessary
• 1 large egg white, lightly beaten
• 1 teaspoon Dijon mustard
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon salt, preferably kosher
• 1/4 teaspoon coarsely ground pepper
• 1/3 cup fine, unseasoned dry breadcrumbs
• 2 teaspoons extra-virgin olive oil

Preparation

1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
2. Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Nutrition

Per serving : 176 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 138 mg Cholesterol; 7 g Carbohydrates; 26 g Protein; 0 g Fiber; 428 mg Sodium; 163 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 1/2 very lean meat, 1 fat