BY SANDRA WU / PHOTOGRAPHY BY SANDRA WU
Oven-Baked Crab Cakes Served On a Bed of Endive
½ teaspoon almond extract along
¾ cup milk
¼ teaspoon salt
2 tablespoons granulated sugar
¾ cup all-purpose flour
3 tablespoons butter, cut into 3 pieces
½ cup berry preserves
¼ cup toasted, sliced almonds
Powdered sugar for garnish
Place a 12-inch ovenproof sauté pan or cast-iron skillet in a cold oven. Turn the oven on and preheat to 450°.
While the oven is preheating, whisk the eggs in a large bowl until frothy. Add the almond extract, milk, salt and sugar and whisk until combined. Add the flour and whisk until smooth. You can also mix the ingredients in a blender.
Remove the hot pan from the oven, add the butter and swirl around until melted, about 30 seconds. Add the batter and bake until the sides of the Dutch baby have browned and puffed up dramatically, about 15 minutes. Dollop warmed berry preserves on top, sprinkle with the sliced almonds and dust evenly with powdered sugar. Cut into wedges and serve immediately.