8 oz blue crab meat, shredded
8 oz snow crab meat, shredded
8 oz shrimp, peeled, deveined and coarse, ly chopped
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup scallions, diced
1/4 cup dijon mustard
1 salt and pepper to taste
1 tbsp cajun spice (not too salty)
2 1/2 cup basil's garlic mayonnaise
1 1/2 cup coarse bread crumbs, plus 1/4 c fo, r dusting cakes
1 oil for sauteing
1 basil's champagne sauce
1 green olives (garnish)
1 chopped tomatoes (garnish)
A Recipe for
Basil's Crab Cakes Louisiana-Style
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This is a recipe for Basil's Crab Cakes Louisiana-Style from the recipe cookbook of Recipes-to-go (Ethnic)
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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 1 1/2 cups bread crumbs, mixing
until thoroughly blended.
2. Shape mixture into 8 patties, each about 3 inches wide and 3/4 inch
thick. Sprinkle both sides with remaining 1/4 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 1/4 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.
Serves: 8
Basil's Crab Cakes Louisiana-Style Recipe brought to you by Recipes To-Go