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

  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.