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.