Hip Pocket Deli
George Makris


1 Large yellow onion
1 large green bell pepper
1 can corn
1 lb. snapper filet
1 lb. crabmeat
1 egg
Cajun seasoning
Salt and pepper to taste
Panko breadcrumbs

Dice equal parts onion and bell pepper. Saute for 7 minutes. Add corn to pan just to warm and set aside. Clean snapper filet, removing skin. Cook and let cool. In a mixing bowl, add cooked snapper, sautéed vegetables, crabmeat, Cajun seasoning, salt and pepper to taste. Add egg. Fold in breadcrumbs until mixture thickens. Make small medallions to desired size. Heat olive oil in a skillet and warm. Place medallions in skillet and brown both sides.