Oven baked crab cakes from the sea grill rest

20 Crab cakes

Ingredients

Quantity Ingredient
5 cups Cornflakes
½ cup Mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Old Bay Seasoning
⅛ teaspoon Cayenne pepper
2 larges Egg yolks
2 pounds Jumbo lump crab meat
¼ cup Unsalted butter, softened

Directions

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 ¼ cup measure, form crab miguel into slightly flattened rounds about 2½ inches wide and ¾ 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 ½ 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.

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