July 05, 2007

Seafood Cakes

I wanted to post where I got this one, but goldarnit I can't remember! Ever a fan of crab cakes, this one uses scallops and shrimp as well so it's a seafood cake instead. The cornbread mix in it makes it 'southern'. I have not prepared this recipe yet because I never keep cornbread mixes on hand (I always make mine homemade!) and I've been waiting on the crabmeat because I refuse to use imitation, but can't afford the $14.99 for 1 pound of crabmeat. I love seafood with a passion... one more reason for us to move closer to the ocean!

Southern Seafood Cake

1 pk Cornbread mix, prepared
1 Red Bell Pepper, small
2 Garlic Cloves
1 lb Lump Crabmeat
1/2 lb Flounder Fillets
1/2 cup Mayonnaise
1/8 ts Cayenne
White Pepper to taste
1 Red Onion, small
1 Green Bell Pepper, small
2 tbs Olive Oil
1/2 lb Shrimp
1/4 lb Scallops
2 tb Lime Juice
Salt to taste
6 tbs 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.Print Friendly and PDF