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Seafood Cakes 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 Preparation: Peel shrimp; devein, if desired. Arrange shrimp and grouper in a steamer basket over boiling water. Cover and steam 10 minutes or until grouple 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 bread crumbs. Cover and chill for 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 Tartar sauce. Yield: 6 servings. * One 6-ounce can lump crabmeat, drained, may be substituted for fresh crabmeat |
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