In medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery, red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes.
In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped.
In a bowl combine grits, vegetable mixture, shrimp mixture, bread crumbs, Parmesan cheese, and mayonnaise. When well blended stir in eggs, and add crabmeat.
On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours.
Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter. When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with lemon sauce.
Stir all ingredients together.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Cheri Nichols