Crab & Scallop Cakes

I made these little crab and scallop cakes for the party we had at the vineyard in May, and several guests asked for the recipe, so here it is. They can be made small, to serve as passed hors d'oeuvres or slightly larger to serve 6 as an appetizer.

1 shallot, finely minced
1 large red pepper, diced small
10 large scallops
2 sprig crabmeat, (tinned lump crab will work)
1/2 c. heavy cream
2 egg whites
1 1/2 c. cracker meal
1/2 cilantro, coriander, chopped
3/4 green onions, chopped
2 dash cayenne pepper
kosher salt, to taste
freshly ground pepper, to taste
light olive oil, (for frying)

Sauté shallots until just soft, then add red peppers and cook a further minute. Set aside. In a food processor, puree scallops, add cream and egg whites and process until blended. Fold in shallots, peppers, green onions, crabmeat and cilantro. Season with cayenne, salt and black pepper to taste. Add ½ cup of cracker meal. Cover with plastic wrap and refrigerate for al least one hour. Form the mixture into patties and dredge in remaining cracker meal. Place on waxed paper and refrigerate until ready to cook. Place a few tablespoons of oil in a frying pan and heat the oil over medium heat. Add the cakes and fry for 2-3 minutes on each side or until lightly browned and just crispy. Serve immediately with a roasted red pepper aioli.

Serves 6