Crab & Rock Shrimp Cakes with Mango Sauce - The Perfect Puree of Napa Valley

Ingredients

• 3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon
• 1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion
• 1 1/2 cups toasted almond meal
• 3 eggs
• 6 lbs. lump crab meat
• 5 lbs. rock shrimp
• 2 cups well chilled lemon cream (4 cups heavy cream with 1 pound lemon grass, simmered until reduced by half then strained)
• 4 cups panko bread crumbs
• 1 tbsp. ea. paprika, cayenne and white pepper
• 1 1/2 tbsp. kosher salt
• Chili oil and cilantro oil