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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Blue crab meat, shredded |
| 8 x ca. 30 g | Snow crab meat, shredded |
| 8 x ca. 30 g | Shrimp, peeled, deveined and coarsely chopped |
| 1/4 Tasse | green bell pepper diced |
| 1/4 Tasse | red bell pepper diced |
| 1/4 Tasse | scallions diced |
| 1/4 Tasse | dijon mustard |
| | salt |
| | pepper |
| 1 Esslöffel | Cajun spice (not too salty) |
| 2 1/2 Tasse | Basil's Garlic Mayonnaise |
| 1 1/2 Tasse | Coarse bread crumbs, plus 1/4 c for dusting cakes |
| | Oil for sauteing |
| | Basil's Champagne Sauce |
| | Green olives (garnish) |
| | Chopped tomatoes (garnish) |
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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.
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