Basil's crab cakes, louisiana-style

Yield: 8 Servings

Measure Ingredient
8 ounces Blue crab meat; shredded
8 ounces Snow crab meat; shredded
8 ounces Shrimp; peeled, deveined and coarsely chopped
¼ cup Green bell pepper; diced
¼ cup Red bell pepper; diced
¼ cup Scallions; diced
¼ cup Dijon mustard
\N \N Salt and pepper to taste
1 tablespoon Cajun spice (not too salty)
2½ cup Basil's Garlic Mayonnaise
1½ cup Coarse bread crumbs; plus
¼ cup Or dusting cakes
\N \N Oil for sauteing
\N \N Basil's Champagne Sauce
\N \N Green olives (garnish)
\N \N Chopped tomatoes (garnish)

1. Combine crab meat and shrimp in a bowl. Add peppers and scallions; mix with a wooden spoon. Add mustard, salt, pepper, Cajun spice and garlic mayonnaise; stir. Stir in 1½ cups bread crumbs, mixing until thoroughly blended.

2. Shape mixture into 8 patties, each about 3 inches wide and ¾ inch thick. Sprinkle both sides with remaining ¼ cup bread crumbs.

3. Heat oil in a skillet until very hot. Add crab cakes and saute on both sides until browned, about 5 minutes per side.

4. Bake crab cakes in a preheated 400-degree oven until crisp, about 5 minutes.

5. Spoon ¼ cup Champagne sauce on each of 8 serving plates. Place a crab cake on each plate. Garnish with green olives and chopped tomatoes, if desired.

Source: Basil's Restaurant in Michigan City, Indiana.

Date: 10 Jun 96 09:57:22 EDT

From: Linda <72752.746@...>

MM-Recipes Digest V3 #161

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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