Basil's crab cakes~ louisiana-style
8 Servings
Ingredients
| Quantity | 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 1/4 c for dusting cakes |
| Oil for sauteing | ||
| Basil's Champagne Sauce | ||
| Green olives (garnish) | ||
| Chopped tomatoes (garnish) | ||
Directions
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.