Heat ¼ cup butter in a skillet until melted and stir in the bell peppers, celery and corn. Sauté until the vegetables are tender. Stir in blackening seasoning and Old Bay seasoning and deglaze the skillet with the stock. Stir in the crawfish and crab meat.
Simmer for 1 minute. Fold in the bread crumbs and cool slightly. Add the egg and mix well. Shape the crawfish mixture into three cakes. Heat the clarified in a skillet and add the cakes. Sauté until golden brown on both sides.