Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Backfin crabmeat - picked over well for catilage

  2. 2 tablespoons 30ml Mayonnaise

  3. 1 tablespoon 15ml Whole grain mustard

  4. 1 Egg Freshly-ground white pepper - to taste Aged Sherry Vinaigrette - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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