Name: Elegant Southern Seafood Cake
Ingredients: 1 pk Cornbread mix, prepared; 1 Red onion, small; 1 Red bell pepper, small; 1 Green bell pepper, small; 2 Garlic cloves; 2 tb Olive oil; 1 lb Lump crabmeat; 1/2 lb Shrimp; 1/2 lb Flounder fillets; 1/4 lb Scallops; 1/2 c Mayonnaise; 2 tb Lime juice; 1/8 ts Cayenne; Salt to taste; White pepper to taste; 6 tb Clarified butter

When you are tempted to any vanity – set the blessed Redeemer before you, consider His example, and ask yourself, “How would Jesus, my Lord and Master, have acted in such a case? Would He have spent His time upon such trifles? Would He have spoken such and such; or done this or the other thing, which I am solicited to do? And shall I give way to that which would be a manifest deviation from His holy example? God forbid!”

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Seafood, Fish	8	Servings

INGREDIENTS

1	pk	Cornbread mix, prepared
1		Red onion, small
1		Red bell pepper, small
1		Green bell pepper, small
2		Garlic cloves
2	tb	Olive oil
1	lb	Lump crabmeat
1/2	lb	Shrimp
1/2	lb	Flounder fillets
1/4	lb	Scallops
1/2	c	Mayonnaise
2	tb	Lime juice
1/8	ts	Cayenne
		Salt to taste
		White pepper to taste
6	tb	Clarified butter

INSTRUCTIONS

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
1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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