How To make Basil's Crab Cakes, Louisiana Style
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.
How To make Basil's Crab Cakes, Louisiana Style's Videos
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for more Thai cooking video recipes. In this episode Dim and Cathy Geefay cook Thai basil chicken fried rice . Thai recipes, Thai ingredients, Thai cooking instructions included
Bao Bun with Crisp Soft-Shell Crab Green Papaya Slaw | HOLY BASIL RECIPES
Chef Duncan Robertson demonstrates how to make easy steamed bao bun with crispy beer battered soft shell crab, green papaya slaw. Subscribe for more Holy Basil Recipes.
The Ultimate Homemade BLT Sandwich Recipe + Asiago Basil Aioli
This delicious homemade BLT Sandwich recipe is stacked high with crisp lettuce, fresh tomatoes, crispy bacon, and aioli on toasted sourdough bread.
BLT is short for bacon, lettuce, and tomato, which are layered upon toasted bread. While it seems, the BLT has been around forever, the sandwich actually started to show up in British cookbooks in the early 20th century.
Ingredients for this recipe:
For the Aioli:
• ½ cup aioli recipe
• ¼ cup shredded asiago cheese
• 1 tablespoon chiffonade basil
For the Sandwich
• ¼ cup softened unsalted butter
• 8 slices sourdough bread
• 8 leaves leaf lettuce
• 4 thinly sliced large ripe tomatoes
• 24 strips crisp-cooked bacon
• 1 cup alfalfa sprouts
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Aioli: add all of the ingredients to a small bowl and mix together until combined. Keep cool in the refrigerator until it’s ready to use.
2. Spread the butter evenly on both sides of all the sliced bread and cook on low heat in a large skillet until browned, about 2 minutes per side.
3. To Plate: Spread some aioli on one side of sliced toasted bread and then layer on sliced leaf lettuce, sliced tomatoes, bacon, and sprouts. Spread some more aioli on another sliced of bread and then place it aioli side down onto the BLT sandwich and press down on it. Slice and serve.
Chef Notes:
Make-Ahead: BLT sandwiches are meant to be eaten as soon as they are done being prepared.
How to Store: If possible, keep all of the ingredients separate and covered and keep them in the refrigerator for up to 3 days. If the sandwich is already made, then cover it and keep it in the refrigerator for 1 day. This will not freeze well.
You can absolutely use plain sliced white bread.
Tomatoes I like to use are vine-ripe, 5x6, Roma, heirloom, yellow, and green.
Tabasco Commercial - Bold flavor Basil Crab Cakes with Spicy Mustard Tartar Sauce
Featuring Rodney Harrison
???????? Tomato & Basil Sardine FISHCAKES Recipe by Chef Shaun | Foodie Nation
This recipe is an easy, fun, light, and healthy fishcake recipe using Brunswick Tomato & Basil Sardines. Some of you may be thinking, how can sardines be fun, as most of us would be familiar with the sardines in the tin that still have the skin, guts, and spine intact. Well, Brunswick has made it a lot more convenient for us, by creating this protein-packed, boneless, ready-to-eat option which is also filled with omega-3 fatty acids that fit into our busy and hectic lifestyles.
Yield - 2 to 4 Snack-Sized Servings.
Ingredients
Brunswick Tomato & Basil Sardines - 2 tins
Low Fat Plain Yogurt (whole milk) - ½ cup
Breadcrumbs - 1 cup
Parsley - 1/8 cup
Garlic - 2 cloves (finely chopped)
Cajun Seasoning - 2 tsp (opt.)
Egg - 1 Large (beaten)
Salt - 1 tsp or to taste
Method
1. Preheat your oven to 500F.
2. Add your sardines to a bowl and break them into smaller pieces using a fork.
3. Add remaining ingredients and mix until all are evenly incorporated.
4. Using a tablespoon, divide the mix into small patties.
5. Place patties onto greased or non-stick baking tray.
6. Place in oven and bake for 5 minutes before flipping patties and baking for a further 5 minutes.
Tips/Fun Facts
1. Baking at this temperature will give you that golden brown color and crispy texture without having to submerge and fry in oil.
2. I’m using the tomato and basil-flavored sardines, but you can choose any from the 6 different flavors they have on offer.
3. Apart from adding a creamy texture to the patty, plain yogurt also adds to the overall aroma of the fish cake.
4. The breadcrumbs are being used as a binding agent as well as adding another textural component to the overall dish.
5. Fresh parsley gives it that herbaceous aroma and taste.
6. Garlic adds a pungent, spicy flavor that gets sweeter when cooked.
7. Cajun seasoning helps to elevate the fish cake and add a bit of spiciness.
8. Egg serves as a binding and emulsifying agent.
9. Salt helps to marry and lift all the flavors.
10. I used my hands to evenly flatten the patties before placing them on the greased baking dish.
11. You can enjoy these as is or with a sauce of your choice. Garlic or tamarind sauce would be two of my choices.
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Connect with Chef Shaun: @justshauntt
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How to make easy crabmeat pasta with basil leaves
Crab meat pasta recipe
Crab meat
Lemon juice
Lemon zest
Cherry tomato
Basil leaves
Chili flakes
Minced garlic
Salt
Black pepper
Olive oil