This is VERY good. I served it with some thinly sliced and toasted bagels. Toppings included avocado, pickled ginger, green onions, soy sauce and hot mustard. I didn’t have cucumbers or wasabi or I would have used them. Haven’t tried it cold, yet, but I’m thinking it would be even better. Next time, I’m goi g to try to fry up some won-tons to serve with it. The only alteration to the bake was that I doubled the crab.
Do NOT whip eggs for the full 7 minutes - that is too much and will make the cakes collapse. Also doing them in little muffin tins made nice little teacakes. ~30 minutes
