Recipe courtesy of Razz's Restaurant and Bar
Shrimp and Crab Cake with Tomatillo Relish
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 172
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 113
- Sodium
- 567
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 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.