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5 c Cornflakes 1/8 ts Cayenne pepper
1/2 c Mayonnaise 2 lg Egg yolks
2 tb Dijon mustard 2 lb Jumbo lump crab meat
2 ts Old Bay Seasoning 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.
Yields
20 crab cakes
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