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Oven-baked Crab Cakes - The Sea Grill

Oven-baked Crab Cakes - The Sea Grill is built on Cornflakes, Mayonnaise, Dijon Mustard, Seafood Seasoning, and Cayenne. Serves 20. Keep it handy for the next time you cook it.

Ingredients

• 5 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 1/8 tsp
• 2
• 2 lb
• 1/2 stick

Method (preview)

1. 1

   In a food procesor pulse cornflakes until ground coarse, and spread in a shallow baking pan.

2. 2

   In a large bowl whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks, and then add crabmeat, salt and pepper to taste, tossing mixture gently but thoroughly.

3. 3

   With a 1/4-cup measure form a 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.

4. 4

   Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

5. 5

   Preheat oven to 400F.

6. 6

   Transfer crab cakes to a large baking sheet.

7. 7

   Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.

8. 8

   Serve crab cakes with tartar sauce.

9. 9

   Gourmet June 1995.