| 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 |
tb |
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
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.
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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