Baked Chesapeake Crab Cakes Recipe - Cooking Index
Baked Chesapeake Crab Cakes Recipe - Cooking Index
| 1 lb | 454g / 16oz | Backfin crabmeat - picked over well for catilage |
| 2 tablespoons | 30ml | Mayonnaise |
| 1 tablespoon | 15ml | Whole grain mustard |
| 1 | Egg | |
| Freshly-ground white pepper - to taste | ||
| Aged Sherry Vinaigrette - (see recipe) |
Preheat oven to 350 degrees. 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 for 8 to 10 minutes until golden brown. Serve with Aged Sherry Vinaigrette.
Source:
"CHEF DU JOUR - (Show # DJ-9451) - from the TV FOOD NETWORK"
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