Crab And Crayfish Cakes With Red Pepper Sauce

• Crab Cakes
• 1/4 cup mayonnaise
• 1/4 cup scallion, finely chopped
• 2 eggs, lightly beten
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 3/4 lb lump crabmeat, picked over and flaked
• 1/2 lb frozen crayfish, defrosted
• 2 cups fresh coarse breadcrumbs (made from french or italian bread)
• 1/4 cup canola oil
• 2 tablespoons unsalted butter
• Red Pepper Sauce
• 1 cup drained jarred roasted red pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce
• 2/3 cup mayonnaise

1. To make the sauce: Place all ingredients except mayonnaise in a food processor and blend until smooth.Transfer to a small bowl and stir in mayonnaise until well blended. Refrigerate until ready to use.
2. In a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. Fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. Form into 2 inch cakes, about 3/4 inch thick. Coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. Chill, covered for at least 2 hours, or over night.
3. Heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. Add half of the cakes and cook until crispy and golden, about 5 minutes each side. Add the remaining oil and butter and cook the remaining cakes.
4. Serve warm with sauce.

cakes, mayonnaise, scallion, eggs, mustard, worcestershire sauce, tabasco sauce, salt, lump crabmeat, frozen crayfish, fresh coarse breadcrumbs, canola oil, unsalted butter, red pepper, red pepper, olive oil, garlic, salt, tabasco sauce, mayonnaise

Taken from www.food.com/recipe/crab-and-crayfish-cakes-with-red-pepper-sauce-362763 (may not work)