Shellfish Sapidity...

As promised, a recipe from Sarah's menu. Shellfish cakes...'nuff said.

Ingredients-
  1 lb shrimp; peeled and veined
  1 lb crawfish tails; cleaned
  4 oz lump crab meat
  1 bunch green onions; finely chopped
  3 cloves garlic; minced
  1 lemon; zested
  1/2 teaspoon cayenne pepper
  1/2 teaspoon black pepper
  1 teaspoon paprika
  2 egg yolks
  1/4 cup cream
  1/2 cup panko breadcrumbs
  1/2 cup Parmesan cheese
  1 Tablespoon olive oil
  salt to taste

1. In a food processor, briefly pulse the shrimp and crawfish.
2. In a saute pan over medium heat, saute the onions and garlic just until they begin to brown. Remove from heat and set aside to cool.
3. In a large mixing bowl, combine all of the ingredients just until fully incorporated. Using a portion scoop or your hands, form the mixture into uniform balls and then flatten into cakes. This can be accomplished by using a small plate or the bottom of a glass, depending on the size of your cakes.
4. In a saute pan over medium to medium high heat, fry a small portion of the mixture to check for proper seasoning; then pan fry the cakes in a small amount of oil until cooked through. The goal is to achieve an even, golden crust on each side, being careful not to burn the volatile but uber-delicious Parmesan.

Good luck!