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
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
Oil for sauteing
Basil's Champagne Sauce
Green olives (garnish)
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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