Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce

• 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

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. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well.
3. 3. Chill crabmeat mixture minimum of 1 hour.
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. 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.

herbs sauce, mayo, sour cream, fresh cilantro, fresh basil, tarragon, dill, fresh chives, lemon juice, salt, freshly ground black pepper, shrimp cakes, lump crabmeat, shrimp, red bell pepper, scallions, celery, fresh corn kernels, mayo, bread crumbs, egg, salt, tabasco sauce, cornmeal, olive oil

Taken from www.epicurious.com/recipes/member/views/corn-crusted-crab-and-shrimp-cakes-with-summer-herbs-sauce-50146380 (may not work)