Oven baked crab cakes from the sea grill restaurant
20 crab cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Cornflakes |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Dijon mustard |
| 2 | teaspoons | Old Bay Seasoning |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | larges | Egg yolks |
| 2 | pounds | Jumbo lump crab meat |
| ¼ | cup | 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, cayenne and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.
With a ¼ cup measure, form crab miguel into slightly flattened rounds about 2½ inches wide and ¾ 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 ½ 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.