Baked Chesapeake Crab Cakes Recipe
Servings: 6
Ingredients
- 1 lb backfin crabmeat picked over well for cartilage
- 2 Tbsp. mayonnaise
- 1 Tbsp. whole grain mustard
- 1 x egg Freshly-grnd white pepper to taste Aged Sherry Vinaigrette (see recipe)
Directions
- 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 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 for 8 to 10 min till golden. Serve with Aged Sherry Vinaigrette.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 50 | 41% |
| Total Fat 5.65g | 7% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 315mg | 13% |
| Potassium 297mg | 8% |
| Total Carbs 0.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 16.54g | 26% |
