| 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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