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
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
Yields
20 Crab cakes