Basil's Crab Cakes, Louisiana-Style

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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 for 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.

Source: Basil's Restaurant in Michigan City, Indiana.

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