Crab Cake Bake Recipe

From Dorothy McNett's Recipe Book.

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Crab Cake 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.

1 tablespoon extra virgin olive oil
4 eggs
1 cup finely crushed crackers, or Panko
2/3 cup milk or hemp milk
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1/2 teaspoon semi-coarse sea salt
1/4 teaspoon cayenne, or other seasonings, as desired
3 cups cooked fresh crab meat
1-2 tablespoons snipped fresh chives, or green onions
2 tablespoons snipped fresh parsley
1-2 tablespoons crushed crackers or Panko crumbs, for topping
sprinkles of paprika
baby greens (spinach) for serving
extra virgin olive oil for serving

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.

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