Recipe - Basils Crab Cakes Louisiana-Style

8 ounce Blue crab meat; shredded
8 ounce Snow crab meat; shredded
8 ounce Shrimp; peeled, deveined and
coarsely chopped
One fourth cup Green bell pepper; minced
One fourth cup Red bell pepper; minced
One fourth cup Scallions; minced
One fourth cup Dijon mustard
Salt and pepper to taste
1 tablespoon Cajun spice (not too salty)
2 One half cup Basil's Garlic Mayonnaise
1 One half cup Coarse bread crumbs; plus
One fourth cup 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 One half cups bread crumbs, mixing until thoroughly
blended.

2. Shape mixture into 8 patties, each about 3 inches wide and Three fourths inch
thick. Sprinkle both sides with remaining One fourth 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 400degree oven until crisp, about 5
minutes.

5. Spoon One fourth 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

MMRecipes Digest V3 #161

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
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