| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | American | Dujour01 | 1 | servings |
INGREDIENTS
| 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. | ||
| 2 | oz | Pasteurized eggs* |
| 2 | oz | Aged sherry vinegar |
| 8 | oz | Canola oil |
| 2 | ts | Dijon mustard |
| 1 | ts | Sugar |
INSTRUCTIONS
AGED SHERRY VINAIGRETTE 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." Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9451 - ROBERT WONG Converted by MM_Buster v2.0l.
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