Oven Baked Crab Cakes From the Sea Grill Restaurant
Yield
20 crab cakesPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
cereal
cornflakes |
|
| ½ | cup |
mayonnaise
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | teaspoons |
old bay seasoning
|
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | large |
egg yolks
|
|
| 2 | pounds |
crab meat
jumbo lump |
|
| ¼ | cup |
butter
, softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
cereal
cornflakes |
|
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
old bay seasoning
|
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 2 | large |
egg yolks
|
|
| 907.2 | g |
crab meat
jumbo lump |
|
| 59 | ml |
butter
, softened |
|
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 ¼ cup measure, form crab mxture into slightly flattened rounds about 2½ inches wide and ¾ 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℉ (200℃).
Transfer crab cakes to a large baking sheet.
Put about ½ 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.
