Lynn's
Creole Basil Crab Cakes
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 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
It's only when we truly know and understand that we have a
limited time on earth - and that we have no way of knowing when our time is up,
we will then begin to live each day to the fullest, as if it was the only one we
had.
- Elisabeth Kubler-Ross