SHRIMP AND CRAB CAKE WITH TOMATILLO RELISH

Shrimp and Crab Cake with Tomatillo Relish image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

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 flour for dredging (optional)
2 tablespoons olive oil for frying
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

Steps:

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.
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.