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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings. Ingredients:
1 cup cubed trimmed soft white bread |
1 tablespoon finely chopped pimiento |
2 tablespoons minced fresh parsley |
1 1/2 teaspoons old bay seasoning |
2 lbs cooked backfin crab meat |
1/3 cup mayonnaise |
1 tablespoon prepared mustard |
1 teaspoon worcestershire sauce |
3 drops hot pepper sauce (or to taste) |
paprika |
2 tablespoons butter, melted (1/4 stick) |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly greased baking sheet.
3. Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
4. Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
5. Gently fold into crab mixture and pat mixture into 8 cakes.
6. Arrange on prepared sheet, sprinkle with paprika and brush with butter.
7. Bake until lightly browned, 10 to 12 minutes.
8. Serve immediately.
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