I usually don't like seafood. I like tuna, I like tilapia; salmon is OK. However, these seafood cakes ROCK! I adapted these from a recent issue of Cooking Light magazine.
3 teaspoons canola oil, divided
1/4 small onion, chopped
1 stalk celery, chopped
4 oz peeled and deveined shrimp (I used precooked, frozen)
4 oz tilapia
2 Tablespoons (1/2 oz) fresh grated Parmesan cheese
dash sea salt and fresh ground pepper
1/4 cup packaged egg whites, or 1 large egg white
2 Wasa Crispbreads
1. I used frozen shrimp, so make sure they are defrosted. :) Mine also had tails that I removed.
2. In a large bowl, place the shrimp. With an immersion blender, finely chop the shrimp. (Don't puree.) You could pulse them in a food processor, or just chop very fine.
3. Spray a skillet generously with nonstick spray. Place the tilapia in the pan and cook until it flakes easily, about 5 minutes per side. When it is done, flake apart in the pan and then add to the shrimp.
4. Respray the skillet and add 1 teaspoon of the oil. Add the onion and celery and cook for about 5 minutes (until tender), stirring occasionally. When done, add to the bowl with the shrimp and tilapia.
5. To the bowl, now add the salt, pepper, Parmesan, and egg whites. Gently stir. I gave it a little whirl with the immersion blender at this point, but it probably wasn't necessary.
6. In a plastic baggie, crush the Wasa crackers. Add these to the bowl and blend.
7. Divide the mixture into how many patties you want. This will make 4 good sized patties (2 per serving), or 6 smaller ones (3 per serving).
8. Add all remaining oil to pan if you can make all the patties in one batch. I divided it into 2 batches in my small skillet. Cook patties for about 3 minutes on each side, until nicely browned. I sprinkled with a little extra salt and pepper before serving.
Assuming 2 servings, each serving would have approximately: