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
How to make Thai Beef and Basil Stir Fry Recipe - Cach lam Thit Bo Xao Rau Que kieu Thai
How to make Thai Beef and Basil Stir Fry Recipe - Cach lam Thit Bo Xao Rau Que kieu Thai
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.
Hood Chef Chronicles: Episode 9 - Crab Cakes with Lemon Basil Cream, Yellow Rice, & Corn on the Cob
Hood Chef prepares another Hood Rich Meal in Episode 9
ก๋วยเตี๋ยวกุ้งสับโหระพา Thai Basil Prawn Noodles : พลพรรคนักปรุงHOMECOOKED
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Thai Basil Prawn Noodles
Quick contemporary Thai noodles with robust tomato sauce and bouncy prawn on top of flat rice noodles. Get the recipe now
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Curry Crab Cakes with Basil, Capers & Red Bell Pepper Recipe
Mouth watering crab cakes that satisfy my spicy Korean palate. Curry Crab Cakes with Basil, Capers & Red Bell Pepper and pan fried to crispy golden brown deliciousness.
INGREDIENTS:
• Crab (16 oz)
• Bell Pepper (1, diced)
• Basil (handful)
• Capers (1/3 cup)
• Garlic (2 cloves, micned)
• Panko Breading (1/2 cup)
• Curry Powder (1 1/2 tablespoon)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Eggs (2 beaten)
• Lemon
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Thai Beef and Basil Stirfry - Thai Cooking
This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty. The key to this dish is using the freshest ingredients you can get your hands on, so if you can't find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal. Enjoy, share and thanks for watching!
Thai Beef and Basil Stirfry - Thai Recipes
This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty. The key to this dish is using the freshest ingredients you can get your hands on, so if you can’t find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal.
250 g of beef, sliced skirt steak or ground
1 red chili, roughly chopped
3 garlic cloves, roughly chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 cup of fresh basil leaves
1 large chili sliced
1 handful of green beans
canola oil for cooking
Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance. The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic.
Next, in a small bowl, combine 1 tablespoon each of soy sauce, fish sauce and oyster sauce. Mix well and set aside.
In a wok or frying pan heat up 1 tablespoon of oil on high til it starts to smoke, then add the chilli garlic mix. Stir well for about a minute until it starts to smell really fragrant. Add 250g of sliced skirt steak and keep everything moving as you continue cooking for another minute. Next, add the sauce mixture and combine.
Next, stir in a handful of green beans (or long beans) and a sliced chili pepper. Finish off with adding 1 cup of fresh basil leaves. Mix to combine, then give a final taste. You shouldn’t need salt since you have fish sauce, but if it’s a little too spicy, balance it out with a touch of palm or brown sugar. When it’s tasting perfect, plate up on a fresh bed of steamed rice and top with a crisp fried egg if you have them.
Music: Cherubs by Josh Woodward (joshwoodward.com)