Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package prepared cornbread mix
- 1 small red onion
- 1 small red bell pepper
- 1 small green bell pepper
- 2 garlic cloves
- 2 teaspoons olive oil
- 1 pound lump crabmeat
- ½ pound shrimp
- ½ pound flounder fillets
- ¼ pound scallops
- ½ cup mayonnaise
- 2 teaspoons lime juice
- ⅛ teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon white pepper
- 6 teaspoon clarified butter
Directions
Well in advance prepare cornbread according to package directions then cool and process in food processor to make fine crumbs then set aside.
Finely chop onion.
Remove seeds and veins from peppers and chop into small pieces.
Peel chop and finely crush garlic.
Sauté onion in frying pan in hot olive oil for 4 minutes.
Add peppers and garlic and continue cooking until peppers are almost tender.
Meanwhile peel shrimp then coarsely chop shrimp, scallops and flounder.
Remove onion and pepper mixture from heat and add seafood, mayonnaise and lime juice.
Stir gently to prevent breaking up crab.
Season with salt, pepper and cayenne then shape into patties and coat both sides with cornbread mixture.
When ready to serve heat 2 tablespoons of the clarified butter in the frying pan over a moderately high flame then sauté 3 cakes at a time for 2 minutes on each side.
Add more butter if necessary.
Category:Cathy's Recipes
Category:Red bell pepper Recipes
Category:Green bell pepper Recipes
Category:Crab Recipes
Category:Shrimp Recipes
Category:Flounder Recipes
Category:Scallops Recipes
Category:Mayonnaise Recipes