Crab and Shrimp Cakes with Roasted Red Pepper Aioli

(click on photo for larger view)

Serves 4 for Main Course or Makes 12 Appetizers

I fixed these for dinner tonight and served them on a bed of spinach sauteed with garlic. As good as they were tonight, I cannot wait to serve them as an appetizer! The aioli is the perfect compliment to the crisp, buttery crust of the cakes. Delicious!

1 large egg
8 ounces cooked crab (I used canned--it was great!)
8 ounces cooked small shrimp, chopped
3 green onions (including some tops), chopped
1 cup crushed saltine crackers (approx. 26)
1/4 cup light mayonnaise
1 t. Worcestershire sauce
2 dashes Tabasco sauce
1/4 t. salt
1/4 t. dry mustard
1 T. butter or margarine
1 T. vegetable oil
Roasted red Pepper Aioli (see recipe below)

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Directions:
Beat egg in a mixing bowl. Add remianing ingredients , except butter and oil, and mix thoroughly. Shape mixture into 8 cakes about 1/2 in. thick. (If serving as appetizer, makes 12 small cakes)

In a large frying pan, melt half the butter with half the oil over medium heat. Fry 4 cakes until lightly browned, approx. 4 minutes on each side. Remove to a warmed plate and add remaining butter and oil and fry the remaining cakes.

Serve immediately with the Roasted Red Pepper Aioli.

Roasted Red Pepper Aioli Recipe:
1 roasted red bell pepper, chopped (I used jar brand--just as good!)
2 cloves garlic, chopped
2 t. red wine vinegar
1/4 t. salt
1 cup light mayonnaise