4 Tbsp. veggie oil, divided
2 or 3 roasted red peppers (jarred will do), chopped
2 Tbsp. shallots, chopped
1 clove garlic, chopped
2 fresh basil leaves, chopped
1/2 stick butter, melted
salt and pepper to taste
1 lb. crab meat (real or imitation)
1 egg, beaten
1/2 lb. shrimp, chopped
juice of 1/2 lime
1/2 c. mayo
1/4 tsp. hot sauce
1/4 c. diced shallot
1/4 c. diced bell pepper
1/2 tsp. ground black pepper
pinch of salt
1 c. fresh bread crumbs
flour (to coat cakes before frying)
Sauce: Heat 1 tablespoon oil in skillet and sauté peppers,
shallots, garlic and basil for about 4 minutes. Place ingredients
in a food processor or blender. Blend medium speed while drizzling
in melted butter to emulsify. Add salt and pepper to taste.
For the Cakes: Put crab meat in mixing bowl. Add beaten egg;
mix lightly. Add the rest of the ingredients except the flour, in
order listed. Form the cakes into desired size. Heat remaining oil
in a cast-iron pan (if available).
Dust cakes with flour and fry. Cook until browned on both
sides and shrimp is cooked through, 5 to 7 minutes total. Spoon a
healthy amount of sauce on a plate and place cakes on top. Makes
approximately 9 cakes.
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