Friday, December 9, 2011

Baked Crab Cakes

* 1 1/2 cup cornflake crumbs
* 1 pound jumbo lump crabmeat
* 1 1/2 teaspoon mayonnaise
* 1 1/2 teaspoon Old Bay seasoning
* 1 teaspoon Dijon mustard
* 1/3 teaspoon cayenne pepper
* 1 large egg yolk
* 2 teaspoons unsalted butter (optional)
* fresh lemon slices

1. Preheat the oven to 375 degrees F.
2. Place crabmeat in a bowl, checking for shells without breaking up the meat too much.
3. Distribute the cornflake crumbs on a platter or in a low bowl.
4. In a small bowl or large measuring cup combine mayo, old bay, mustard, yolk and cayenne pepper; mix well.
5. Add crab to dressing toss gently until well blended.
6. Form 6 to 8 crab cakes no more than 3 inches thick, pressing the ingredients together. Place the cakes in the crumbs and coat lightly on all sides.
7. Put the crab cakes on a parchment lined baking sheet. If desired, dot each with a bit of soft butter. Bake the cakes until just hot, about 10 minutes.
8. Serve with lemon slices.

Baked crab cakes - what a nice change of pace! These have a fair amount of heat (spice) but they were not too hot. These have no filler, just lots of crab meat. I used canned crab meat, a mix of jumbo lump and regular crab meat. It was nice to have really large pieces of crab in the cakes, but didn't need to have 100% jumbo lump meat for a weeknight crab cake. They tasted great!

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