Crab And Crayfish Cakes With Red Pepper Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 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
• 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

Recipe

• 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.