1 lb. crabmeat, well drained
6 oz. raw shrimp, peeled and deveined
1 egg white
3/4 c. heavy cream
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. mayonnaise
1/2 c. parsley, finely chopped
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
1 tbsp. lemon juice
2 tbsp. olive oil
2 shallots, finely minced
1 bunch scallions, finely minced
1/3 c. each finely minced yellow, red and orange peppers
2 c. fine bread crumbs
1/4 c. clarified butter
Remoulade Sauce (recipe)

1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.

2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.

3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.