OVEN-BAKED CRAB CAKES
Makes about 20 crab cakes
5 cups cornflakes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Old Bay seasoning
1/8 teaspoon cayenne
2 large egg yolks
2 pounds jumbo lump crab meat, picked over
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment:tartar sauce
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 a crab mixture into slightly flattened rounds about 2½ 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 400°F.
Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
Serve crab cakes with tartar sauce.
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