Crab cakes, move over! Moist and flavorful flounder fish cakes served with a sweet corn butter sauce will soon become a favorite appetizer, lunch or dinner staple. Watch them disappear!

Ingredients

• 1 cup mayonnaise 
• 3 tablespoons sliced scallions
• 2 teaspoons minced fresh parsley
• 1 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot red pepper sauce
• 3 cups crushed saltines
• 3 Sea Best Arrowtooth Flounder Fillets, thawed and chopped
• 1 tablespoon canola oil

Sauce:

• 2 tablespoons butter
• 1 cup fresh or frozen whole kernel corn
• ½ cup chicken broth
• 1 tablespoon honey
• 1 tablespoon heavy cream
• Salt and white pepper to taste
• Fresh dill sprigs and sliced scallions to garnish

Directions

1. For fish cakes, combine the first six ingredients in a bowl.
2. Fold in crushed saltines and Sea Best Arrowtooth Flounder. Shape into 1-inch-thick patties.
3. Heat oil in large skillet over medium heat. Add fish cakes; cook for 4 minutes on each side or until golden brown. Keep warm.
4. For sauce, melt butter in a small skillet. Sauté corn for 3-4 minutes or until tender.
5. Add chicken broth and honey. Bring to a boil; reduce heat and simmer for 5 minutes. Cool slightly.
6. Transfer to a food processor. Add the cream and salt and pepper; cover and process until creamy.
7. Serve fish cakes topped with buttery corn sauce. Garnish with fresh dill and scallions.

Servings: 6