Oven Baked Crab Cakes From The Sea Grill Rest Recipe
Yield: 20 Crab cakesRecipe by luhu.jp
Ingredients:
5 cup: Cornflakes,
1/2 cup: Mayonnaise,
2 tbsp: Dijon mustard,
2 tsp: Old Bay Seasoning,
1/8 tsp: Cayenne pepper,
2 large: Egg yolks,
2 lbs: Jumbo lump crab meat,
1/4 cup: Unsalted butter, softened
Directions:
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 miguel 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 the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.
Source from luhu.jp
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 miguel 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 the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.
Source from luhu.jp