The Sea Grill's Oven-Baked Crab Cakes
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoon dijon mustard
2 teaspoon old bay seasoning
1/8 teaspoon cayenne
2 large egg yolks
2 lb jumbo lump crab meat; picked over
1/4 cup (1 stick) unsalted butter; softened
1 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 crab mixture 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 400 degrees 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. Makes about 20 crab cakes.

Print this recipe