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Рецепт Baked Chesapeake Crab Cakes
by Global Cookbook

Baked Chesapeake Crab Cakes
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Ингредиенты

  • 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

Инструкции

  1. 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 mix into uniform pcs. Flatten into cakes.
  2. Using a nonstick spray or possibly a light coat of oil, coat a baking or possibly cookie sheet. Bake at 350 degrees F. for 8 to 10 min till golden. Serve with vinaigrette.
  3. Yield: 6 servings
  4. AGED SHERRY VINAIGRETTE:In a mixing bowl, whip Large eggs till slightly frothy. Slowly whisk oil into Large eggs in a slow steady stream till emulsified. Add in remaining ingredients and mix well. Keep refrigerated till ready to use.
  5. Yield: 1 1/2 c.
  6. RAW EGG WARNING
  7. 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. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell."