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Oven Baked Crab Cakes Recipe | |
American Seafood | |
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Ingredients:
5 c cornflakes 1/2 c mayonnaise 2 tb Dijon mustard 2 ts Old Bay Seasoning 1/8 ts cayenne pepper 2 lg egg yolks 2 lb jumbo lump crab meat 1/4 c unsalted butter, softened
Directions:
In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, bayenne and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly. With a 1/4 cup measure, form crab mixutre into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours. Preheat oven to 400F. Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes. Serve with tartar sauce. Yield: 20 crab cakes
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