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
Written cooking instructions as an idea can be found back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Moving our culinary historical trip onwards, we have a couple of interesting cookery books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is popular today, but instead recipes for the types of food prepared for the rich people of the time. In the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, basil and rosemary. These new spices and herbs caused an eruption in books on cooking, many of which are now in private collections. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Basil's Crab Cakes~ Louisiana Style recipe.
