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, .