| 1. The cornbread should be prepared in advance, the cornbread cooled, broken into pieces and processed in a food processor to make fine corn bread crumbs.
2. In large saute pan, heat olive oil until hot. Saute onion, about 4 minutes.
3. Add green pepper and garlic until peppers are tender.
4. Coarsely chop scallops, shrimp, and flounder.
5. Remove vegetable mixture from stovetop.
6. Carefully fold in scallops, shrimp, flounder, crab, lime juice and mayonnaise.
7. Season crab cake mixture with salt, fresh white pepper, and cayenne.
8. Shape into equal size cakes.
9. Coat cakes in cornbread crumbs.
10. Refrigerate an hour.
11. In a large saute pan, heat 2 tablespoons of butter over high-heat.
12. Saute several cakes at a time, adding butter if needed, 3-4 minutes per side.
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