Side Pannel
Oven Baked Crab Cakes From the Sea Grill Rest
Oven Baked Crab Cakes From the Sea Grill Rest
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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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