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Receta Baked Chesapeake Crab Cakes

Name: Baked Chesapeake Crab Cakes
Ingredients: 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

de Global Cookbook

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Ingredientes

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

Direcciones

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.
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.
Yield: 6 servings
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.
Yield: 1 1/2 c.
*RAW EGG WARNING
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."