Oven-Baked Crab Cakes - The Sea Grill

Recipe Ingredients

5 cups	312g / 11oz	Cornflakes
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Dijon mustard
2 teaspoons	10ml	Old bay seasoning
1/8 teaspoon	0.6ml	Cayenne
2 teaspoons	10ml	Egg yolks (large)
2 lbs	908g / 32oz	Jumbo lump crab meat
		Picked over
1/2		Unsalted - (1/4 cup)
		Butter - softened

Recipe Instructions

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 then add crabmeat, salt and pepper to taste, tossing mixture gently but thoroughly.

With a 1/4-cup measure form a crab mixture 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 middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with tartar sauce.

Makes about 20 crab cakes.

Gourmet June 1995.

Source:
Outback Steak House, Miami, FL

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