Seafood Cakes With Jalapeño Tartar Sauce

• 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

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.

shrimp, grouper, onion, celery, green bell pepper, mayonnaise, butter, egg, bay seasoning, worcestershire sauce, paprika, salt, red pepper, ground black pepper, fresh crabmeat, breadcrumbs, butter, vegetable oil

Taken from www.myrecipes.com/recipe/seafood-cakes-with-jalapeo-tartar-sauce (may not work)