Shrimp and Crab Cake with Tomatillo Relish


Yield:
4 servings

CATEGORIES
Ingredients
  • 8 ounces shrimp (peeled, cleaned and deveined)
  • 6 ounces Dungeness crab meat, cleaned
  • 1 tablespoon minced onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced red peppers
  • 1 tablespoon minced jalapeno peppers
  • 1 tablespoon chopped cilantro
  • Salt and pepper
  • 1/2 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 1 tablespoon flour for dredging (optional)
  • 2 tablespoons olive oil for frying
  • TOMATILLO RELISH:
  • 1/2 cup water
  • 8 ounces tomatillo, husks removed, chopped
  • 2 jalapeno peppers, seeds removed
  • 2 tablespoons onions, minced
  • 2 garlic cloves, minced
  • 1 cup chopped cilantro
Directions

Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with salt and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in olive oil until golden brown, approximately 2 minutes on each side.

TOMATILLO RELISH:

Bring 1/2 cup of water to a boil. To the boiling water add half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 minutes. Let cool. Puree in a blender with the other half of the vegetables along with the lime juice and olive oil.

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    Shrimp and Crab Cakes

    Recipe courtesy of Michael Chiarello