For those of you who enjoy eating crab cakes, you'll like this Southern Seafood Cakes recipe. The twist of course is the cornbread crumbs which replaces traditional bread crumbs.
1 package of cornbread mix, prepared
1 small red pepper, chopped into small pieces
1 small green pepper, chopped into small pieces
2 garlic cloves, minced
1 lb of lump crab meat
½ pound of flounder fillets
½ lb of shrimp, peeled
¼ lb of sea scallops
½ cup of mayonnaise
½ teaspoon of cayenne pepper
1 small red onion, finely chopped
2 tablespoons of olive oil
2 tablespoons of lime juice
Kosher salt to taste
6 tablespoons of unsalted butter
In advance, cook the cornbread. Cool the cornbread and place into a food processor or blender to make fine crumbs.
In a large frying pan, sauté, the red onion in the 2 tablespoons of olive oil until soft about four minutes. Add the peppers and garlic and continue cooking until peppers are almost tender. Set aside.
Coarsely chop shrimp, scallops and flounder. Add the seafood to large frying pan with sautéed vegetables. Add the crab meat, mayonnaise and lime juice. Stir gently. Season to taste with kosher salt, pepper and cayenne pepper.
Shape into 4-inch patties and coat both sides with cornbread crumbs. Place the patties into the refrigerator for 1 hour.
When ready to serve, heat 2 tablespoons of the unsalted butter in a frying pan over moderately high heat. Sauté 3 cakes at a time and cook until golden on both sides for about 2 minutes. If necessary add more butter.
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