1/2 lb. fresh crab meat
1 lb. medium shrimp - peeled & de-veined
1/2 med. red pepper - fine dice
1/2 med. yellow pepper - fine dice
1/2 med. red onion - fine dice
2 tsp. chives - finely chopped
1 lemon - zested
1 tbsp. chopped capers
1 tbsp. veganaise, light mayo, or homemade mayo
Start by sauteing the peppers and onion on medium low heat in 1 tbsp. olive oil 'til soft. In a food processor, pulse raw shrimp for a couple of seconds. Don't puree as you want a coarse texture. Add to crab meat and refrigerate. Once pepper mixture is cool add to seafood along with remainder of ingredients. In medium saute pan, saute a small portion on medium heat in a drizzle of olive oil to test for seasoning. Once tasted, season with S&P. Form crabcakes into individual size portions.
To finish dish, pre-heat saute pan on medium heat with 1 tbsp. olive oil. Sear each side 'till golden brown, 3-4 mins. approx. Once all cakes are seared cook in pre-heated 375 degree oven for 5-6 mins.
These are great either for lunch with a salad or for dinner with rice and vegetables.
TIP: Buy FRESH crab meat. It's a bit more expensive but the flavor is worth it especially since it's not going to be slathered in mayo so you'll actually taste it.