• Prep Time:
  • Cooking Time:
  • Serves: 20 Crab cakes

Oven Baked Crab Cakes From the Sea Grill Rest

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 5 c Cornflakes
  • 1/2 c Mayonnaise
  • 2 tb Dijon mustard
  • 2 ts Old Bay Seasoning
  • 1/8 ts Cayenne pepper
  • 2 lg Egg yolks
  • 2 lb Jumbo lump crab meat
  • 1/4 c Unsalted butter, softened


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 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. Chill
crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

Preheat oven to 400F.

Transfer crab cakes to a large baking sheet. 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.

Serve with tartar sauce.

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