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Basil's crab cakes, louisiana-style
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| Artist: |
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| Categories: |
Cakes, Desserts, Pastry, Seafood |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Blue crab meat, shredded | | 8
| oz | Snow crab meat, shredded | | 8
| oz | Shrimp, peeled, deveined | | | -and coarsely chopped | | 1/4
| cup | Green bell pepper, diced | | 1/4
| cup | Red bell pepper, diced | | 1/4
| cup | Scallions, diced | | 1/4
| cup | Dijon mustard | | | Salt and pepper to taste | | 1
| tbsp | Cajun spice (not too salty) | | 2 1/2
| cup | Basil's Garlic Mayonnaise | | 1 1/2
| cup | Coarse bread crumbs, plus | | | - ?c for dusting cakes | | | Oil for sauteing | | | Basil's Champagne Sauce | | | Green olives (garnish) | | | Chopped tomatoes (garnish) |
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Procedures:
| 1 | Combine crab meat and shrimp in a bowl. | | 2 | Add peppers and scallions; mix with a wooden spoon. | | 3 | Add mustard, salt, pepper, cajun spice and garlic mayonnaise; stir. | | 4 | Stir in 1 ?cups bread crumbs, mixing until thoroughly blended. | | 5 | Shape mixture into 8 patties, each about 3 inches wide and ?inch thick. | | 6 | Sprinkle both sides with remaining ?cup bread crumbs. | | 7 | Heat oil in a skillet until very hot. | | 8 | Add crab cakes and saute on both sides until browned, about 5 minutes per side. | | 9 | Bake crab cakes in a preheated 400°F oven until crisp, about 5 minutes. | | 10 | Spoon ?cup champagne sauce on each of 8 serving plates. | | 11 | Place a crab cake on each plate. | | 12 | Garnish with green olives and chopped tomatoes, if desired. |
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