From Chef David Woodward, Hilton Riverside Restaurant
2 pounds butter
2 cups diced bell pepper
1 cup green onion
1/4 cup minced garlic
2 tsp. dried basil
2 tsp. dried oregano
3 pounds bread crumbs
2 pints crab stock
1 tsp. cayenne pepper
2 tsp. creole seasoning
10 pounds lumb crabmeat
Melt the butter and saute the bell pepper, green onion and garlic until soft.
Add all the other ingredients and cook for 5-8 minutes, or until stock is absorbed.
Let cool down on sheet pans.
Form into onen and one half ounce crab cakes and refrigerate.
Dust with creole seasoning on both sides and saute' in a hot skilled with vegetable oil.
Serve with ravigote sauce.
