Ingredients

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

Preparation

  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.