| abstract | - Seafood Cake 1 pk cornbread mix, prepared 1 ea red bell pepper, small 2 ea garlic cloves 1 lb lump crab meat 1/2 lb Flounder fillets 1/2 cup mayonnaise 1/8 tsp cayenne white pepper to taste 1 ea red onion, small 1 ea green bell pepper, small 2 tbsp olive oil 1/2 lb Shrimp 1/4 lb Scallops 2 tb lime juice Salt to taste 6 tbsp clarified butter Well in advance, prepare cornbread according to package directions. Cool and process in food processor or blender to make fine crumbs. Set aside. Finely chop Onion. Remove seeds and veins from Peppers and chop into approximately 1/2 inch pieces. Peel, chop, and finely crush Garlic. Saute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 minutes. Add Peppers and Garlic and continue cooking until Peppers are almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, scallops and flounder. Remove Onion/Pepper mixture from heat and add seafood, mayonnaise and lime juice. Stir gently to prevent breaking up crab. Season to taste with Salt, Pepper and cayenne. Shape into patties and coat both sides with cornbread crumbs. (May now be placed on a plate and refrigerated for up to an hour) When ready to serve, heat 2 tablespoons of the clarified Butter in the frying pan over a moderately high flame. Saute 3 cakes at a time until golden on both sides, about 2 minutes. Add more Butter as necessary. May Served with Creamy Corn Sauce. Spoon warm corn Sauce on plate and place seafood cake on top. serves 8
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