Baked Chesapeake Crab Cakes

By á-170456

Ingredients

• 1 pound backfin crabmeat picked over well
• for cartilage
• 2 tablespoons mayonnaise
• 1 tablespoon whole grain mustard
• 1 egg
• Freshly-ground white pepper to taste
• Aged Sherry Vinaigrette (see recipe)

Preparation

Step 1

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.

This recipe yields 6 servings.