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Print this Recipe    Crabcakes 27

Oven-Baked Crab Cakes
Yield: 20 cakes

5 c cornflakes
1/2 c mayonnaise
2 T dijon mustard
2 t Old Bay seasoning
1/8 t cayenne
2 lg egg yolks
2 lb jumbo lump crab meat, picked over
1/4 c (1 stick) unsalted butter, softened
tartar sauce

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 mixture 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 400 degrees F.
Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
butter on each crab cake and bake in middle of oven until crisp
and cooked through, about 15 minutes. Serve crab cakes with tartar
sauce.

Makes about 20 crab cakes.

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