Yield: 8 servings
|1 pack||Cornbread mix, prepared|
|1 \N||Red bell pepper, small|
|2 \N||Garlic cloves|
|1 pounds||Lump crabmeat|
|½ pounds||Flounder fillets|
|\N \N||White pepper to taste|
|1 \N||Red onion, small|
|1 \N||Green bell pepper, small|
|2 tablespoons||Olive oil|
|2 tablespoons||Lime juice|
|\N \N||Salt to taste|
|6 tablespoons||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 ½ 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.