Whitefish and Shrimp Cakes

Whitefish and Shrimp Cakes

Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce – a tasty meal!

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

6

servings

3/4
pound whitefish, trout or catfish fillets, cut up
1/2
pound uncooked peeled deveined medium shrimp, thawed if frozen
4
medium green onions, chopped (1/4 cup)
2
tablespoons fat-free cholesterol-free egg product or 1 egg white
2
tablespoons chopped fresh parsley
1
tablespoon all-purpose flour
1
tablespoon reduced-fat mayonnaise or salad dressing
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa, if desired
  1. Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
  2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This take on the classic crab cake can be eaten as is or served on buns with reduced-fat mayonnaise, tartar sauce or salsa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 125
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 90mg;
  • Sodium 230mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.