![](admin/recipeuploads/1707734304.jpg)
Ingredients
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4 ounces skinless whitefish fillet
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3 jalapeños, seeded, divided
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1/2 cup mayonnaise
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1/3 cup thinly sliced scallions
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1 tablespoon chopped fresh flat-leaf parsley
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2 teaspoons kosher salt, divided
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1 teaspoon black pepper, divided
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1/2 teaspoon cayenne pepper
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1 pound fresh jumbo lump crabmeat, drained and picked over
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1 1/2 cups panko
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6 small plum tomatoes (about 1 pound), cored and halved
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3 medium shallots, chopped
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3 medium garlic cloves, chopped
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6 tablespoons olive oil, divided
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2 cups chicken stock
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1/4 cup unsalted butter, cut into pieces
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2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley)
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1 lemon, cut into 4 wedges
Description
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Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.