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Seafood Cakes with Jalapeño Tartar Sauce

Seafood Cakes with Jalapeño Tartar Sauce

Southern Living MAY 1998

  • Yield: 6 servings


  • 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


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.


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Seafood Cakes with Jalapeño Tartar Sauce Recipe