Shrimp And Crab Cake With Tomatillo Relish

Recipe Ingredients

8 oz	227g	Shrimp - peeled, cleaned ,
		And deveined
6 oz	170g	Dungeness crab meat - cleaned
1 tablespoon	15ml	Minced onion
1 tablespoon	15ml	Minced celery
1 tablespoon	15ml	Minced red peppers
1 tablespoon	15ml	Minced jalapeño peppers
1 tablespoon	15ml	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 tablespoon	7.5ml	Chopped parsley
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Flour - for dredging (optional)
2 tablespoons	30ml	Olive oil - for frying
		Tomatillo Relish
1/2 cup	118ml	Water
8 oz	227g	Tomatillo - husks removed,
		And chopped
2		Jalapeño peppers - seeds removed
2 tablespoons	30ml	Minced onions
2		Garlic cloves - minced
1 cup	16g / 0.6oz	Chopped cilantro

Recipe Instructions

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.

For Tomatillo Relish: Bring 1/2 cup of water to a boil. To the boiling water add half of the tomatillos, jalapeños, 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9362) - from the TV FOOD - NETWORK

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