| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Cyberealm, Kooknet, Seafood |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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