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| Basil's Crab Cakes, Louisiana-Style Recipe |
Category: Seafood
Rating:
N/A
Servings: 8
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Ingredients
8 oz blue crab meat; shredded
8 oz snow crab meat; shredded
8 oz shrimp; peeled, deveined and coar
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 tablespoon cajun spice (not too salty)
2 1/2 cup basil's garlic mayonnaise
1 1/2 cup coarse bread crumbs; plus
1/4 cup or dusting cakes
1 oil for sauteing
1 basil's champagne sauce
1 green olives (garnish)
1 chopped tomatoes (garnish)
Cooking 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 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.
seafood
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