The Sea Grill's Oven-Baked Crab Cakes
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The Sea Grill's Oven-Baked Crab Cakes
  Crab    Cakes    Seafood  
Last updated 6/12/2012 1:26:39 AM. Recipe ID 61179. Report a problem with this recipe.
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      Title: The sea grill's oven-baked crab cakes
 Categories: Seafood
      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
    1/4 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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Recipe ID 61179 (Apr 03, 2005)

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