Seafood Cake Recipe

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| Japanese

Ingredients 4 cups cooked brown rice or cooked sushi rice 2 tablespoons gomashio 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 1 cup carrot, grated 1 cup beet, grated 1 small cucumber, sliced like matchsticks 1 1/2 cups mixed sprouts (e.g., sunflower, broccoli, spicy) 2-3 avocado

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mixed rice pilaff

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| Vegetables

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Tag : Chicken

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Tag : Chicken, Cake, Pudding

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Seafood Cake Recipe"] _______________________________________

Type: Seafood Cake Free Cooking Recipe – Fish And Seafoods

Just do it!

Ingredients / Directions
1 pk cornbread mix
1 ea red bell pepper
2 ea garlic cloves
1 lb lump crab meat
1/2 lb Flounder fillets
1/2 cup(s) mayonnaise
1/8 teaspoon cayenne white pepper to taste
1 ea red onion
1 ea green bell pepper
2 tbsp olive oil
1/2 lb Shrimp
1/4 lb Scallops
2 tb lime juice
Salt to taste
6 tbsp 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
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(s)) 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. May
Served with Creamy Corn Sauce. Spoon warm corn Sauce on plate and place seafood cake on top.

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