Preparation:
Cut onion into 1/2" chunks; sauté in 10" frying pan in hot olive oil until soft, about 4 minutes. Cut peppers into 1/2" chunks; add peppers and garlic, then 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 and white pepper. 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 tablespoon clarified butter in frying pan over moderately high heat. Sauté 3 cakes at a time until golden on both sides, about 2 minutes. Add more butter as necessary. |
