Professional Series: Gourmet Performance

	1 pound / 454 g jumbo lump crabmeat 1 cup / 239 g mayonnaise 1 tablespoon whole grain mustard 1 large egg

	1	Pick through the crabmeat for shells making sure to preserve the lumps. Set aside.
	2	Place all the other ingredients in the Professional Series container in order listed and secure the lid. Select VARIABLE 1. Turn on machine and quickly increase speed to VARIABLE 10. Blend for 5 seconds.
	3	In a mixing bowl, gently fold the mayonnaise mixture into the crabmeat.
	4	Heat oven to 400°F / 200°C. Lightly grease a baking sheet and form the crab mixture into mounds slightly smaller than golf balls. Bake for 20 minutes or until golden brown. Let rest for 10 minutes before serving.
	yield: 6 cakes (6 servings) Notes: Find the best crabmeat that you can. Look for crab marked unpasteurized and unfrozen. Crab is so delicate that any and all handling and processing takes away flavor and quality. Serving Ideas: Serve on toast points or make bigger cakes to serve as an entree with the shallot butter sauce in this book.
per serving – one serving equals 1 cake 371 calories \| 34 g fat (81% calories from fat) \| 17 g protein \| 0 g carbohydrate \| 0 g dietary fiber \| 117 mg cholesterol \| 483 mg sodium \|