1 pk Cornbread mix, prepared 1 ea Red onion, small
1 ea Red bell pepper, small 1 ea Green bell pepper, small
2 ea Garlic cloves 2 tb Olive oil
1 lb Lump crabmeat 1/2 lb Shrimp
1/2 lb Flounder fillets 1/4 lb Scallops
1/2 c Mayonnaise 2 tb Lime juice
1/8 ts Cayenne 1 x Salt to taste
1 x White pepper to taste 6 tb Clarified butter
ell in advance, prepare cornbread according to package directions. ool and
process in food processor or blender to make fine crumbs. et aside. Finely
chop Onion. Remove seeds and veins from Peppers and hop into approximately
1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch
frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and
Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel
shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper
mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to
prevent breaking p crab. Season to taste with Salt, Pepper and cayenne.
Shape into atties and coat both sides with cornbread crumbs. (May now be
placed n a plate and refrigerated for up to an hour) When ready to serve,
eat 2 tablespoons of the clarified Butter in the frying pan over a
oderately high flame. Saute 3 cakes at a time until golden on both ides,
about 2 minutes. Add more Butter as necessary. May be served ith Creamy
Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.
Yields
8 servings
