Combine all ingredients, and portion in to 2 ounce cakes. Sprinkle Seasoned flour on both sides and pan sautee.
Sweat onions, garlic, and celery in butter. Add corn and let sweat. Add white wine and let reduce by 1/3, then add cream and jalapenos and let reduce by 1/3. Remove from stove and puree well with burre mixer or blender. Season with salt and pepper.
"Top 5 Seafood Restaurants" in New Orleans
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