Blue Bayou Crab Cakes

6 servings,

2 each Preheat oven to 350 degrees F.

1 pound imitation crab, finely chopped

1/2 pound snow crab, finely chopped

3 large mushrooms, minced

2 tablespoond chopped green onion

2 tablespoond minced onion

1 teaspoon dried parsley

2 cloves minced garlic

1 large shallot peeled and minced

1 teaspoon chicken base

1/4 teaspoon ground mustard

1/4 teaspoon cayenne Pepper

1/4 teaspoon white pepper

2 tablespoons cooking sherry

1/4 teaspoon thyme

1 tablespoon Worcestershire sauce

1 cup heavy cream

2 egg yolks

2 tablespoons butter or margarine

Melt butter in pan; add mushrooms, garlic, shallots, green onion, onion, parsley and saut? until tender.

Add all crab meat and saut? over medium heat until hot, stirring constantly.

1 hour

Breading

3 eggs

1/4 cup flour

1/2 cup bread crumbs

1 cup vegetable oil

12 equal pieces. Form so that they are round and approximately

1/2 inch thick. Whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.

Heat vegetable oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9 x 13-inch baking dish.

350 degree F oven for 10 minutes.

Serve with Cajun pepper sauce and garnish with fresh chopped chives.