Oven baked crab cakes from the sea grill rest
Yield: 20 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
Instructions:
softened 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 1/4 cup measure form crab miguel 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.
