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Oven Baked Crab Cakes From the Sea Grill Rest

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Meats Cyberealm, Kooknet, Fish 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, 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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