BBS:      TELESC.NET.BR
Assunto:  3/9 Crab Meat 1
De:       Ben Collver
Data:     Mon, 9 Mar 2026 06:14:24 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BASIL'S CRAB CAKES, LOUISIANA-STYLE
 Categories: Seafood
      Yield: 8 servings

      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.

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