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Oven Baked Crab Cakes from the Sea Grill Restaurant Recipe
Makes 20 crab cakes
Ingredients: 5 cups cornflakes
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/8 tsp cayenne pepper
2 large egg yolks
2 lb jumbo lump crab meat
1/4 cup unsalted butter, softened
Instructions: 1. In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.
2. 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.
3. 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.
4. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.
5. Preheat oven to 400F.
6. Transfer crab cakes to a large baking sheet.
7. 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.
8. Serve with tartar sauce.
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