Shrimp and Crab Cake with Tomatillo Relish

Courtesy of Razz’s Restaurant & Bar

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 chopped cilantro
1 tablespoon flour for dredging (optional)
2 tablespoons olive oil for frying

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:
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

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.

Yield: 4 servings
 

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