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  • Shrimp And Crab Cake With Tomatillo Relish

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    Shrimp And Crab Cake With Tomatillo Relish
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 ounce shrimp peeled, cleaned ,
    •     and deveined
    • 6 ounce Dungeness crab meat cleaned
    • 1 Tbsp. chopped onion
    • 1 Tbsp. chopped celery
    • 1 Tbsp. chopped red peppers
    • 1 Tbsp. chopped jalapeno peppers
    • 1 Tbsp. minced cilantro
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1/2 Tbsp. minced parsley
    • 1 Tbsp. minced cilantro
    • 1 Tbsp. flour for dredging (optional)
    • 2 Tbsp. extra virgin olive oil for frying
    • 1/2 c. water
    • 8 ounce tomatillo husks removed,
    •     and minced
    • 2 x jalapeno peppers seeds removed
    • 2 Tbsp. chopped onions
    • 2 x garlic cloves chopped
    • 1 c. minced cilantro

    Directions

    1. Chop the shrimp in a food processor, till smooth consistency. Combine the mix in a bowl with the crabmeat and chopped vegetables and season to taste with salt and pepper. Divide the mix into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in extra virgin olive oil till golden, approximately 2 min on each side.
    2. For Tomatillo Relish: Bring 1/2 c. of water to a boil. To the boiling water add in half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 min. Let cold. Puree in a blender with the other half of the vegetables along with the lime juice and extra virgin olive oil.
    3. This recipe yields 4 servings.

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