
The Sea Grill 'All Crabmeat'
Crab Cakes
Makes 8 Crab CakesIngredients
* | 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 |
Instructions
1 | Preheat oven to 375F degrees. Distribute cornflake crumbs on a platter. |
2 | Combine crabmeat, mayonnaise, seasoning, mustard, cayenne pepper and egg yolk in a non-reactive bowl and toss gently until well blended. |
3 | Divide the mixture into 8 crab cakes, no more than 3-inches thick, pressing the ingredients together. |
4 | Place 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. |
5 | Bake the crab cakes until just hot, about 7-10 minutes. |
Source
Chef Ed Brown, The Sea Grill, New York, NY