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.