Oven Baked Crab Cakes From The Sea Grill Restaurant

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 pepper
2 teaspoons	10ml	Egg yolks (large)
2 lbs	908g / 32oz	Jumbo lump crab meat
1/4 cup	49g / 1.7oz	Unsalted 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 add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

With a 1/4 cup measure, form 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 the middle of the oven until crisp and cooked through, about 15 minutes.

Serve with tartar sauce.

Source:
The Sea Grill Restaurant, New York City, NY. Gourmet magazine, June 1995

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