Baked Chesapeake Crab Cakes Recipe

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   ["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 F. for 8 to 10 min till golden.", "Serve with vinaigrette.", "Yield: 6 servings", "AGED SHERRY VINAIGRETTE:In a mixing bowl, whip Large eggs till slightly frothy.", "Slowly whisk oil into Large eggs in a slow steady stream till emulsified.", "Add in remaining ingredients and mix well.", "Keep refrigerated till ready to use.", "Yield: 1 1/2 c.", "*RAW EGG WARNING", "The American Egg Board states: ""There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly.", "Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.", "Avoid mixing yolks and whites with the shell."""]

* Per serving · 4 servings · Values may vary.

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