Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce

1. 1

   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. 2

   2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well.

3. 3

   3. Chill crabmeat mixture minimum of 1 hour.

4. 4

   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. 5

   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.

* Per serving · 4 servings · Values may vary.