Ingredients
-
1
-
1
-
2
-
1 1/2
-
2
-
1/3
-
1
-
1
-
3
-
-
2
-
-
-
-
Directions
Virginia Crabcakes, 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 , We loved these crabcakes! The seasoning was perfect, complementing the crab flavor without overwhelming it I had trouble getting them to the plate without having them fall apart, but they were delicious I’ll definitely make them again and again , 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
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Lightly Greased Baking Sheet. |
|
3
Done
|
Mix Bread, Pimiento,Parsley and Seasoning in Large Bowl; Gently Fold in Crabmeat. |
|
4
Done
|
Blend Mayonnaise,Mustard,Worcestershire and Hot Pepper Sauce in Small Bowl. |
|
5
Done
|
Gently Fold Into Crab Mixture and Pat Mixture Into 8 Cakes. |
|
6
Done
|
Arrange on Prepared Sheet, Sprinkle With Paprika and Brush With Butter. |
|
7
Done
|
Bake Until Lightly Browned, 10 to 12 Minutes. |
|
8
Done
|
Serve Immediately. |
