Basil’s Crab Cakes, Louisiana-style

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Cajun	Seafood	8	Servings

INGREDIENTS

8	oz	Blue crab meat, shredded
8	oz	Snow crab meat, shredded
8	oz	Shrimp, peeled deveined and
		coarsely chopped
1/4	c	Green bell pepper, diced
1/4	c	Red bell pepper, diced
1/4	c	Scallions, diced
1/4	c	Dijon mustard
		Salt and pepper to taste
1	T	Cajun spice, not too salty
2 1/2	c	Basil's Garlic Mayonnaise
1 1/2	c	Coarse bread crumbs, plus
1/4	c	Or dusting cakes
		Oil for sauteing
		Basil's Champagne Sauce
		Green olives, garnish
		Chopped tomatoes, garnish

INSTRUCTIONS

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. 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. Heat oil in a skillet until very hot. Add crab  cakes and
saute on both sides until browned, about 5 minutes per  side. Bake crab
cakes in a preheated 400-degree oven until crisp,  about 5 minutes.
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.  Date: 10 Jun 96 09:57:22 EDT  From: Linda
<72752.746@compuserve.com>  MM-Recipes Digest V3 #161  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 126 Calories From Fat: 21 Total Fat: 2.5g Cholesterol: 35.7mg Sodium: 542mg Potassium: 211.4mg Carbohydrates: 18.6g Fiber: 2.1g Sugar: 2.9g Protein: 7.5g