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 White pepper to taste, (no salt) Preheat oven to 350 degrees F.
• 2 ounce Pasteurized Large eggs*
• 2 ounce Aged sherry vinegar
• 8 ounce Canola oil
• 2 tsp Dijon mustard
• 1 tsp Sugar

1. Carefully pick through crabmeat to remove all shells.
2. Combine all ingredients in a bowl; mix gently.
3. Season to taste.
4. Using a scoop, portion out crab mix into uniform pcs.
5. Flatten into cakes.
6. Using a nonstick spray or possibly a light coat of oil, coat a baking or possibly cookie sheet.
7. Bake at 350 degrees F. for 8 to 10 min till golden.
8. Serve with vinaigrette.
9. Yield: 6 servings
10. AGED SHERRY VINAIGRETTE:In a mixing bowl, whip Large eggs till slightly frothy.
11. Slowly whisk oil into Large eggs in a slow steady stream till emulsified.
12. Add in remaining ingredients and mix well.
13. Keep refrigerated till ready to use.
14. Yield: 1 1/2 c.
15. *RAW EGG WARNING
16. The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly.
17. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
18. Avoid mixing yolks and whites with the shell."

backfin crabmeat, mayonnaise, grain mustard, egg white pepper, eggs, sherry vinegar, canola oil, mustard, sugar

Taken from cookeatshare.com/recipes/baked-chesapeake-crab-cakes-74242 (may not work)