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Oven Baked Crab Cakes From the Sea Grill Restaurant

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Recipe

 

Yield

20 crab cakes

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 cups cereal
cornflakes
½ cup mayonnaise
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2 tablespoons dijon mustard
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2 teaspoons old bay seasoning
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teaspoon cayenne pepper
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2 large egg yolks
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2 pounds crab meat
jumbo lump
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¼ cup butter
, softened
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Ingredients

Amount Measure Ingredient Features
1.2 l cereal
cornflakes
118 ml mayonnaise
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3E+1 ml dijon mustard
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1E+1 ml old bay seasoning
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0.6 ml cayenne pepper
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2 large egg yolks
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907.2 g crab meat
jumbo lump
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59 ml butter
, softened
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 60840% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 1471mg 61%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 2%
Sugars g
Protein 102g
Vitamin A 23% Vitamin C 24%
Calcium 26% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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