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.
Yields
8 Servings