Shrimp and crab cake with tomatillo relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| ½ | tablespoon | Chopped parsley |
| 1 | tablespoon | Chopped cilantro |
| 1 | tablespoon | Flour for dredging; (optional) |
| 2 | tablespoons | Olive oil for frying |
| ½ | 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
TOMATILLO RELISH
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.
Yield: 4 servings
TOMATILLO RELISH:
Bring ½ 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.
Converted by MC_Buster.
Per serving: 495 Calories (kcal); 8g Total Fat; (14% calories from fat); 79g Protein; 24g Carbohydrate; 445mg Cholesterol; 857mg Sodium Food Exchanges: 0 Grain(Starch); 10½ Lean Meat; 3 ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9362 Converted by MM_Buster v2.0n.