MMMMM------------------AGED SHERRY VINAIGRETTE----------------------- 2 oz Pasteurized eggs* 2 oz Aged sherry vinegar 8 oz Canola oil 2 ts Dijon mustard 1 ts Sugar 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 mixture into uniform pieces. Flatten into cakes. Using a nonstick spray or a light coat of oil, coat a baking or cookie sheet. Bake at 350 degrees F. for 8 to 10 minutes until golden brown. Serve with vinaigrette.Yield: 6 servings AGED SHERRY VINAIGRETTE: In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Yield: 1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe by: CHEF DU JOUR SHOW #DJ9451 - ROBERT WONG
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 227 (73%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 226.8mg||70 %|
|Sodium 658.3mg||23 %|
|Potassium 93mg||2 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.7g|
|Protein 7.5g||11 %|
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Calories per serving: 311
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