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The Sea Grill 'All Crabmeat'
Crab Cakes
Makes 8 Crab Cakes
*1 1/2 cup cornflake crumbs
*1 pound jumbo lump crabmeat
*1 1/2 teaspoons homemade mayonnaise or best-quality store-bought
*1 1/2 teaspoons Old Bay Seasoning
*1 teaspoon Dijon mustard
*1/3 teaspoon cayenne pepper
*1 large egg yolk
*2 teaspoons unsalted butter
1Preheat oven to 375F degrees. Distribute cornflake crumbs on a platter.
2Combine crabmeat, mayonnaise, seasoning, mustard, cayenne pepper and egg yolk in a non-reactive bowl and toss gently until well blended.
3Divide the mixture into 8 crab cakes, no more than 3-inches thick, pressing the ingredients together.
4Place the cakes in the cornflake crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.
5Bake the crab cakes until just hot, about 7-10 minutes.
Chef Ed Brown, The Sea Grill, New York, NY