Recipe courtesy of Razz's Restaurant and Bar

Shrimp and Crab Cake with Tomatillo Relish

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  • Yield: 4 servings
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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 flour for dredging (optional)

2 tablespoons olive oil for frying


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


  1. 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.


  1. 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.