| 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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