Oven Baked Crab Cakes From The Sea Grill Rest
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | Cyberealm, Fish, Kooknet | 20 | Crab cakes | |
INGREDIENTS
| 5 | c | Cornflakes |
| 1/2 | c | Mayonnaise |
| 2 | T | Dijon mustard |
| 2 | t | Old Bay Seasoning |
| 1/8 | t | Cayenne pepper |
| 2 | Egg yolks | |
| 2 | lb | Jumbo lump crab meat |
| 1/4 | c | Unsalted butter, softened |
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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 26.1mg
Sodium: 61.7mg
Potassium: 5.2mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g