Seafood Cakes with Jalapeño Tartar Sauce

Ingredients

• 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
• Jalapeño Tartar Sauce

Preparation

1. Peel shrimp; devein, if desired.
2. 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.
3. Combine onion and next 11 ingredients; stir in shrimp mixture, crabmeat, and 1 cup breadcrumbs.
4. Shape mixture into 12 patties;coat with remaining 2 cups breadcrumbs. Cover and chill 1 hour.
5. 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.
6. *1 (6-ounce) can lump crabmeat, drained, may be substituted for fresh crabmeat.