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Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days. 2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well. 3. Chill crabmeat mixture minimum of 1 hour. 4. Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. (Can be made into smaller cakes if wanted.) Dredge each cake in the cornmeal to coat both sides well. 5. In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add a few of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. (Shorter time for smaller cakes.) Cook the remaining cakes, adding more oil, if necessary. Serve warm, with the Summer Herbs Sauce.
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Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Italian pasta organized by shape — which sauce belongs with which pasta
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotating stand for smooth cake frosting and decorating
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Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Italian pasta organized by shape — which sauce belongs with which pasta
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotating stand for smooth cake frosting and decorating