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.

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