Firefly Grill Crab Cakes

1 lb. Jumbo Lump Crabmeat
8 oz Crawfish tails
½ cup mayonnaise
½ cup Panko bread crumbs
1 egg
½ cup finely diced red pepper
½ cup finely diced onion
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon old bay seasoning
pinch cayenne
1 Teaspoon fresh tarragon
1 teaspoon fresh thyme
1 teaspoon fresh parsley

Instructions:
1. Lightly sauté onions and peppers until soft. Cool

2. Blend together, egg, mayonnaise, herbs and seasonings.

3. Add egg mixture and onion/ pepper mixture. Gently fold in crab and crawfish being careful not to break up crab. Add Panko to bind.

4. Form into cakes. Saute in butter until lightly brown. Serve with Jicama apple slaw.