| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Shrimp; (peeled, cleaned and |
|
|
; deveined) |
| 6 |
oz |
Dungeness crab meat; cleaned |
| 1 |
tb |
Minced onion |
| 1 |
tb |
Minced celery |
| 1 |
tb |
Minced red peppers |
| 1 |
tb |
Minced jalapeno peppers |
| 1 |
tb |
Chopped cilantro |
|
|
Salt and pepper |
| 1/2 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped cilantro |
| 1 |
tb |
Flour for dredging; (optional) |
| 2 |
tb |
Olive oil for frying |
| 1/2 |
c |
Water |
| 8 |
oz |
Tomatillo; husks removed, |
|
|
; chopped |
| 2 |
|
Jalapeno peppers; seeds removed |
| 2 |
tb |
Onions; minced |
| 2 |
|
Garlic cloves; minced |
| 1 |
c |
Chopped cilantro |
INSTRUCTIONS
TOMATILLO RELISH
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.
Yield: 4 servings
TOMATILLO RELISH:
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.
Converted by MC_Buster.
Per serving: 495 Calories (kcal); 8g Total Fat; (14% calories from fat);
79g Protein; 24g Carbohydrate; 445mg Cholesterol; 857mg Sodium Food
Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9362
Converted by MM_Buster v2.0n.
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