re: Shrimp and Andouille Muffin Cakes

I want to make these today, but I'm confused about the bread crumbs. Is it 1 1/4 cups or just a 1/2 cup?

1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard

Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.

Press into sprayed mini muffin cups and bake at 400 for ten minutes.