Oven Baked Crab Cakes From The Sea Grill Rest

Course : Seafoods
Serves: 20
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5 cups cornflakes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
2 pounds jumbo lump crab meat
1/4 cup unsalted butter -- softened

Preparation / Directions:

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.

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