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Crab Cake Bake (or Crabby Fish Bake)
From Dorothy McNett's recipes at www.dorothymcnett.com. This is simply a wonderful recipe for crab cakes, but when you are having a lot of guests or you just do not have the time to shape the mixture into cakes to fry them, bake it as one whole cake and serve right out of the baking dish! Great for a holiday brunch. Also, if fresh crab is not available, use any other firm fish!
1 tablespoon extra virgin olive oil
Preheat oven to 350 degrees. Spread the olive oil all over the bottom of a 2 quart baking dish or casserole. In batter bowl, whisk the eggs well. Add the crackers, milk, mustard, pepper, salt, and cayenne. Blend well. Add the crab, chives and parsley and stir gently. Pour into the prepared baking dish, sprinkle with some crumbs and paprika. Bake 20-30 minutes, or until the top is delicately browned and the center is set when touched lightly. Remove from oven, allow to cool about 10 minutes. Serve with lots of greens in and around the serving plates, drizzled with a little extra virgin olive oil.
Recipe created 2012-12-04.