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Baked Chesapeake Crab Cakes

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    Source: www.cookingindex.comReport recipe

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    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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