1 pk Cornbread mix, prepared
1 Red onion, small
1 Red bell pepper, small
1 Green bell pepper, small
2 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
Salt to taste
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