Appetizers - New Orleans Culinary History Tours

Ingredients

• 1 pound lump crabmeat, all bits of shell and cartilage carefully removed
• 1 tablespoon Creole mustard
• 1 egg
• 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1/2 small red onion, finely diced
• 1 green pepper, seeds removed, finely diced (or use 1/3 red, 1/3 yellow and 1/3 green)
• 1 tsp finely chopped fresh cilantro
• 1 cup fine breadcrumbs
• 1 tsp. salt
• 1/2 tsp black pepper
• 1/2 cup olive oil
• 1-1/2 cups Creole sauce
• 1/4 cup lemon butter sauce, room-temp.
• fresh basil sprigs for garnish