8 oz blue crab meat, shredded
8 oz snow crab meat, shredded
8 oz shrimp, peeled, deveined and coarse, ly 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
1 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 fo, r dusting cakes
1 oil for sauteing
1 basil's champagne sauce
1 green olives (garnish)
1 chopped tomatoes (garnish)
Directions
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.
Servings: 8 servings
Basil's Crab Cakes~ Louisiana-Style Recipe brought to you by Recipe Ideas
Categories: Cajun; Cake; Crab; Fish; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into ancient history, certainly as far back into history as pharonic Egypt, and maybe further still. In practice though, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Romans made use of many spices, including a few that are still present in modern kitchens like bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an explosion in books on cookery, some of which still exist in private cookery archives. By the time we get to the 20th century, cookery books were greatly in demand as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Basil's Crab Cakes~ Louisiana Style recipe.
