Alice’s Wonderful Fresh Corn, Crawfish and Crabmeat Cakes

ALICE’S WONDERFUL FRESH CORN, CRAWFISH AND CRABMEAT CAKES
4 c. fresh corn kernels (about 4 ears of corn)
½ of each color bell peppers (orange, red, yellow), diced
1 c. chopped green onions
1 c. chopped onion mix
1 bunch fresh parsley, chopped
6 eggs, beaten
Juice of 3 lemons
½ c. Miracle Whip or mayo
½ c. plain Greek yogurt
2 sleeves of Ritz crackers, crushed (60 crackers)
1 ½ c. panko bread crumbs
Salt/red & black pepper/garlic powder
2 lbs. fresh crawfish tails
1 lb. fresh lump crabmeat
PAM
Your favorite dipping sauce: catsup, remoulade, cocktail, tartar, etc.

1. In a large bowl, combine the corn, bell peppers, green onions, chopped onions, parsley, eggs, lemon juice, mayo, yogurt. Mix well.
2. Add the crushed crackers and panko bread crumbs. Add seasoning to your taste. Mix well.
3. Season crawfish tails and add to mixture and mix well.
4. Gently add crabmeat and mix into the mixture.
5. Cover and refrigerate for 1-2 hours or overnight.
6. Line a baking sheet with parchment paper and take a spring-action ice cream scoop (about ¼ c.) and take a scoop of the seafood mixture and form into a ball and then flatten into a patty. Place on baking sheet.
7. Cover with saran wrap and refrigerate for 1 hour or place in freezer and freeze.
8. Remove from freezer and wrap each cake with plastic wrap and place in ziplock bags and place back in freezer until needed.
9. If cooking after the first time you placed in the in refrigerator, preheat oven 425.
10. Spray a baking sheet with PAM.
11. Place cakes on sheet and bake for 10-12 minutes and then flip and cook another 6-8 minutes or until golden. Cooking time will depend on the size and thickness of your cake.
    *I like to serve as appetizer so I make the cakes smaller. With this recipe I can get about 4 ½-5 dozen. If you want to serve as an entrée, make them larger and cooking time will increase.
    You can also change up the seafood. You can do all crawfish or crabmeat or shrimp or do any combination. I like to have at least 3 lbs. of seafood. If you use shrimp, try to use small or if they are large, cut into pieces.