| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/3 | lb | Cooked shrimp |
| 1/3 | lb | Cooked halibut or — other |
| White fish | ||
| 1/3 | lb | Dungeness crab |
| 1 | c | Fresh bread crumbs |
| 2 | tb | Minced sweet onion — ex. |
| Walla Walla | ||
| 1/4 | c | Minced red bell pepper |
| 4 | tb | Mayonnaise* |
| Salt and pepper — to taste | ||
| 1 | tb | Each unsalted butter and — |
| Vegetable oil |
INSTRUCTIONS
In a food processor, pulse the shrimp and halibut together just until flaked. Add crab, bread crumbs, onion and red bell pepper and pulse a few times more. Do not overprocess. Place mixture in a large bowl and fold in mayonnaise to bind. Season with salt and pepper. Form mixture into 4 patties, about 3/4 inch thick. Refrigerate for one hour. Chilling helps mixture hold together during cooking. Preheat oven to 350 degrees. Melt the butter and vegetable oil in a large, nonstick skillet. With a spatula, gently slide the patties into the skillet and cook over medium heat for 1 - 2 minutes on each side, or until golden brown. Place the cakes on a baking sheet and bake in the preheated oven until just heated through, about 5 minutes. Serve on toasted burger buns slathered with tarter sauce. *I use mayo for a binder rather than eggs in this recipe. If you use eggs, the mixture takes longer to cook and in the meantime, the seafood gets overcooked. Recipe By : SeaGalley From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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