Elegant Southern Seafood Cake
Yield
8 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cornbread
mix, prepared |
* |
| 1 | small |
red onion
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
green bell peppers
|
|
| 2 | each |
garlic cloves
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
crab meat
|
|
| ½ | pound |
shrimp
|
|
| ½ | pound |
flounder fish fillets
|
|
| ¼ | pound |
scallops
|
|
| ½ | cup |
mayonnaise
|
|
| 2 | tablespoons |
lime juice
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 6 | tablespoons |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cornbread
mix, prepared |
* |
| 1 | small |
red onion
|
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | small |
green bell peppers
|
|
| 2 | each |
garlic cloves
|
|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
crab meat
|
|
| 226.8 | g |
shrimp
|
|
| 226.8 | g |
flounder fish fillets
|
|
| 113.4 | g |
scallops
|
|
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
lime juice
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 9E+1 | ml |
ghee (clarified butter)
|
|
Directions
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 the onion.
Remove seeds and veins from peppers and chop into approximately ½ inch pieces.
Peel, chop, and finely crush garlic.
Sauté 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, callops and flounder.
Remove onion/pepper mixture from heat and add seafood, mayonnaise and lime juice.
Stir gently to prevent breaking crab.
Season to taste with salt, pepper and cayenne.
Shape into patties 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 moderately high flame.
Sauté 3 cakes at a time until golden on both sides, about 2 minutes.
Add more butter as necessary.
May be served with creamy corn sauce.
Spoon warm corn sauce on plate and place seafood cake on top.
