Seafood Cakes with Jalapeño Tartar Sauce

Southern Living
6 servings


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1/2 pound unpeeled, medium-size fresh shrimp
1/2 pound grouper or other lean whitefish fillets
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced green bell pepper
1 tablespoon mayonnaise
1 tablespoon butter or margarine, melted
1 large egg
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/2 pound fresh crabmeat, drained and flaked*
3 cups soft breadcrumbs, divided
2 tablespoons butter or margarine
2 tablespoons vegetable oil


Peel shrimp; devein, if desired.

Arrange shrimp and grouper in a steamer basket over boiling water. Cover and steam 10 minutes or until grouper flakes easily with a fork. Cool and chop shrimp and grouper.

Combine onion and next 11 ingredients; stir in shrimp mixture, crabmeat, and 1 cup breadcrumbs.

Shape mixture into 12 patties;coat with remaining 2 cups breadcrumbs. Cover and chill 1 hour.

Melt 2 tablespoons butter in oil in a large skillet over medium heat; add patties, and cook 3 minutes on each side or until golden. Drain on paper towels, and serve with Jalapeno Tartar Sauce.

*1 (6-ounce) can lump crabmeat, drained, may be substituted for fresh crabmeat.

Created date

October 2003