Dungeness Crab and Shrimp Cakes with Lemon Herb Aioli

Recipe Title: Dungeness Crab and Shrimp Cakes with Lemon Herb Aioli

Brief Description: Elevate your seafood game with these succulent Dungeness crab and shrimp cakes paired with a zesty lemon herb aioli. This dish combines the flavors of the sea with a touch of freshness from herbs and citrus.

Servings: 12 people

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

For the Crab and Shrimp Cakes:

- 1 lb Dungeness crab meat, picked over for shells

- 1 lb shrimp, peeled and deveined

- 1 cup panko breadcrumbs

- 1/2 cup mayonnaise

- 2 eggs

- 2 tablespoons Dijon mustard

- 2 tablespoons fresh parsley, finely chopped

- 1 tablespoon Old Bay seasoning

- 1 teaspoon Worcestershire sauce

- Salt and pepper to taste

- 1/4 cup olive oil, for frying

For the Lemon Herb Aioli:

- 1 cup mayonnaise

- Zest of 1 lemon

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 2 tablespoons fresh parsley, finely chopped

- Salt and pepper to taste

Instructions:

1. In a food processor, pulse the shrimp until coarsely chopped. Transfer to a large mixing bowl.

2. Add the crab meat, panko breadcrumbs, mayonnaise, eggs, Dijon mustard, parsley, Old Bay seasoning, Worcestershire sauce, salt, and pepper to the bowl with the shrimp. Mix gently until well combined.

3. Shape the mixture into 12 equal-sized patties and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up.

4. While the cakes are chilling, prepare the lemon herb aioli. In a small bowl, combine mayonnaise, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mix well and refrigerate until ready to serve.

5. Heat olive oil in a large skillet over medium heat. Fry the crab and shrimp cakes in batches until golden brown and cooked through, about 4-5 minutes per side.

6. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.

7. Serve the Dungeness crab and shrimp cakes warm with the lemon herb aioli on the side.

Special Tips or Variations:

- For added flavor, you can incorporate finely diced bell peppers or scallions into the crab and shrimp cake mixture.

- These cakes can also be baked in the oven at 375°F (190°C) for about 20-25 minutes until golden brown.

- If Dungeness crab is not available, you can substitute with lump crab meat or another type of crab meat.