Ingredients Jump to Instructions ↓

  1. 5 cups 312g / 11oz Cornflakes

  2. 1/2 cup 118ml Mayonnaise

  3. 2 tablespoons 30ml Dijon mustard

  4. 2 teaspoons 10ml Old bay seasoning

  5. 1/8 teaspoon 0.6ml Cayenne pepper

  6. 2 teaspoons 10ml Egg yolks (large)

  7. 2 lbs 908g / 32oz Jumbo lump crab meat

  8. 1/4 cup 49g / 1.7oz Unsalted butter - softened

Instructions Jump to Ingredients ↑

  1. In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.

  2. 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.

  3. 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.

  4. Preheat oven to 400F.

  5. 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.

  6. Serve with tartar sauce.


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