Oven-baked crab cakes - the sea grill
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Oven-baked crab cakes - the sea grill
  Crab    Cakes    Seafood    Appetizers  
Last updated 6/12/2012 12:47:23 AM. Recipe ID 8063. Report a problem with this recipe.
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      Title: Oven-baked crab cakes - the sea grill
 Categories: Seafood, Maindish, Appetizers
      Yield: 20 Cakes
 
      5 c  Cornflakes
    1/2 c  Mayonnaise
      2 tb Dijon mustard
      2 ts Old Bay seasoning
    1/8 ts Cayenne
      2 lg Egg yolks
      2 lb Jumbo lump crab meat,
           Picked over
    1/2    Stick (1/4 cup) unsalted
           Butter, softened
 
  In a food procesor 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 then add crabmeat,
  salt and pepper to taste, tossing mixture gently but thoroughly. With
  a 1/4-cup measure form a 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 400F. 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. Gourmet June 1995.
 




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Recipe ID 8063 (Apr 03, 2005)

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