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 an idea can be found way back into distant history, certainly as far back into history as early Egypt, and potentially, even further back. In practice though, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Much later, in Roman times a roman called Apicius assembled a number of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used a good variety of herbs, including some that we all recognise like thyme, mint and asafoetida. Continuing our culinary historical journey, there were a couple of recipe books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an explosion in cookery books, some of which still exist in private cookery archives. When we get to the twentieth century, cookery publications were highly popular mostly as a result of better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Basil's Crab Cakes~ Louisiana Style recipe.
