1 lb Backfin crabmeat; (picked
-over well
; for cartilage)
2 tb Mayonnaise
1 tb Whole grain mustard
1 Egg
White pepper to taste; (no
-salt)
Preheat oven to 350 degrees
-F.
———————–AGED SHERRY VINAIGRETTE———————–
2 oz Pasteurized eggs*
2 oz Aged sherry vinegar
8 oz Canola oil
2 ts Dijon mustard
1 ts Sugar
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 F. for 8 to 10 minutes until golden
brown. Serve with vinaigrette.Yield: 6 servings
AGED SHERRY VINAIGRETTE:
In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil
into eggs in a slow steady stream until emulsified. Add remaining
ingredients and mix well. Keep refrigerated until ready to use.
Yield: 1 1/2 cups
*RAW EGG WARNING
The American Egg Board states: “There have been warnings against
consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning….Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell.”
Yields
1 servings