| 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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