Oven baked Crab Cakes
2 ½ cups finely crushed corn flakes
¼ cup mayonnaise
1 tablespoon spicy Dijon mustard
1 teaspoon Old Bay Seasoning
1⁄8; teaspoon cayenne pepper
1 egg yolk
1 lb fresh crabmeat
2 tablespoons soft butter
1Spread crushed cornflakes in a shallow baking pan.
2Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
3Add crab meat.
4S& p to taste.
5.Divide crab cake mixture into 10 equal piles and form slightly flattened cakes
6.Turn cakes over in crushed corn flakes until covered.
7.Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
8.Chill 2-4 hours.
9.Preheat oven to 400 degrees F.
10.Transfer crab cakes to a large greased baking sheet.
11.Put about 1/2 teaspoon butter on each crab cake.
12Bake around 15 minutes.
13Cakes should be golden brown.
I used corn chex, (gluten free) they do make a gluten free cornflakes, use that if you can...but regular cornflakes for most of you...they are great! I just whirled them in a blender to make a course powder....or in the bread crumb section of most grocery store they sell cornflake crumbs...they are also good on pork chops and chicken...
add the first 6 ingredients together and whisk...
fold in the dungeness crab...gently, very, very gently. You don't want to break up the crab...you want chunks of crab in every buttery bite!
and drop by the large spoonfuls into the crumb mixture...
very gently coat and...
place on a baking sheet, that has been sprayed by an oil spray...melt the butter and spoon a half tsp. on each crab cake...
bake in the over about 15 minutes.....
take out and serve!!!
Oh baby these are the best crab cakes you have ever eaten!!
Cheers to Happy !!