Oven Baked Crab Cakes

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.

Submitted 6/13/05.
Source: Gourmet, June 1995
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Oven Baked Crab Cakes