Basil's crab cakes, louisiana-style
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Basil's crab cakes, louisiana-style
  Crab    Cakes    Seafood  
Last updated 6/12/2012 1:07:31 AM. Recipe ID 33542. Report a problem with this recipe.
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      Title: Basil's crab cakes, louisiana-style
 Categories: Seafood
      Yield: 8 Servings
 
      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)
 
  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.
  




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Recipe ID 33542 (Apr 03, 2005)

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