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Baked Chesapeake Crab Cakes


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Ingredients:

  • 1 lb Backfin crabmeat; (picked over well for cartilage)
  • 2 tb Mayonnaise
  • 1 tb Whole grain mustard
  • 1 Egg
  • White pepper to taste; (no salt)
  • Preheat oven to 350 degrees F.
AGED SHERRY VINAIGRETTE
  • 2 oz Pasteurized eggs*
  • 2 oz Aged sherry vinegar
  • 8 oz Canola oil
  • 2 ts Dijon mustard
  • 1 ts Sugar

Directions:

Carefully pick through crabmeat to remove all shells. Combine all ingredients in a bowl; mix gently. Season to taste. Using a scoop, portion out crab mixture into uniform pieces. Flatten into cakes. Using a nonstick spray or a light coat of oil, coat a baking or cookie sheet. Bake at 350 degrees F. for 8 to 10 minutes until golden brown. Serve with vinaigrette.Yield: 6 servings
 
AGED SHERRY VINAIGRETTE:
 
In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use.
 
Yield: 1 1/2 cups
 
*RAW EGG WARNING
 
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
 
Converted by MC_Buster.
 
Recipe by: CHEF DU JOUR SHOW #DJ9451 - ROBERT WONG
 
Converted by MM_Buster v2.0l.