1. Add shrimp and crab meat to food processor; pulse just until shredded, then transfer to a large bowl. Add corn, roasted red peppers, salt, chili powder, apricot preserves, cornbread mix, ground pepper, and the egg. Mix with spatula until well combined.

2. In shallow bowl, combine cornbread mix, bread crumbs, and pepper.

3. Spoon seafood mixture into a 1⁄2 cup measuring cup to form eight, 2-inch corn cakes, and roll each cake in breading to coat. Transfer to platter or lined baking sheet and refrigerate 20 minutes to chill/set.

4. While corn cakes are chilling, toast sesame seeds in 12 inch skillet over low to medium heat for 2 minutes. Remove from skillet and set aside.

5. In large bowl, combine coleslaw mix, chipotle ranch dressing, honey, and toasted sesame seeds.

6. In a 12 inch skillet, heat 1 tablespoon butter and 2 teaspoons canola oil over medium heat. Add in 4 corn cakes and cook approximately 3 minutes on each side until deep golden brown. Transfer to platter and cover with foil. Wipe skillet with paper towel and add in remaining 1 tablespoon butter and 2 teaspoons canola oil. Add in remaining 4 corn cakes, and cook on medium heat approximately 3 minutes per side.

7. Place 2 corn cakes on each plate, and top with toasted sesame slaw, dividing among each plate, (using also as side dish, if desired) and divide and sprinkle reaming 1 tablespoon toasted sesame seeds over each corn cake.