CORN-CRUSTED CRAB AND SHRIMP CAKES WITH SUMMER HERBS SAUCE

CORN-CRUSTED CRAB AND SHRIMP CAKES WITH SUMMER HERBS SAUCE image

Categories Fish

Yield 8 Crab cakes

Number Of Ingredients 26

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Summer Herbs Sauce
1 cup mayo
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Minced zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Crab and Shrimp Cakes
8 ounces jumbo lump crabmeat, picked over
8 ounces shrimp, peeled, deveined, and roughly chopped
1 red bell pepper, finely diced
3 scallions, thinly sliced
1 celery rib, finely diced
1 cup fresh corn kernels
1/2 cup mayo
3/4 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup cornmeal
1/4 cup olive oil

Steps:

1. Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days. 2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well. 3. Chill crabmeat mixture minimum of 1 hour. 4. Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. (Can be made into smaller cakes if wanted.) Dredge each cake in the cornmeal to coat both sides well. 5. In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add a few of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. (Shorter time for smaller cakes.) Cook the remaining cakes, adding more oil, if necessary. Serve warm, with the Summer Herbs Sauce.