Baked Chesapeake Crab Cakes Recipe

• 1 lb backfin crabmeat picked over well for cartilage
• 2 Tbsp. mayonnaise
• 1 Tbsp. whole grain mustard
• 1 x egg Freshly-grnd white pepper to taste Aged Sherry Vinaigrette (see recipe)

1. Preheat oven to 350 degrees.
2. Carefully pick through crabmeat to remove all shells.
3. Combine all ingredients in a bowl; mix gently.
4. Season to taste.
5. Using a scoop, portion out crab mix into uniform pcs.
6. Flatten into cakes.
7. Using a nonstick spray or possibly a light coat of oil, coat a baking or possibly cookie sheet.
8. Bake at 350 degrees for 8 to 10 min till golden.
9. Serve with Aged Sherry Vinaigrette.
10. This recipe yields 6 servings.
11. NOTES :

backfin crabmeat, mayonnaise, whole grain mustard, egg freshly

Taken from cookeatshare.com/recipes/baked-chesapeake-crab-cakes-74243 (may not work)