1/2 lb.jumbo lump crabmeat - picked and flaked
3/4 lb. lobster meat, cooked and chopped
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped yellow bell pepper
3/4 cup finely chopped green onions
1 cup finely chopped red onions
2 1/4 cup FRESH breadcrumbs, divided
1/2 cup mayonnaise
9 TBSP peanut oil, divided
3 cups Remoulade Sauce
In a medium bowl, stir together: crabmeat, lobster, peppers, onions, mayo and 1 1/2 cup breadcrumbs.
Form 18 cakes - 2 1/2" in diameter and 1/2" thick
Place remaining breadcrumbs in a shallow bowl
Dredge 6 crabcakes at a time in breadcrumbs and transfer to a plate
In a 12-inch heavy skillet, heat 3 TBSP of the oil over medium heat until hot but not smoking
Cook crabcakes about 6 minutes until golden brown and heated through . Clean skillet after each batch Continue frying 6 at at time using 3 TBSP of fresh oil for each batch.
Serve with remoulade sauce. Serves 9
