Crabcakes

By rdeneen

Ingredients

• 1 1/2 cup cornflake crumbs
• 1 pound jumbo lump blue crabmeat with fat (best brand Clayton's)
• 1 1/2 teaspoon homemade mayonnaise or hellman
• 1 1/2 teaspoon old bay seasoning
• 1 teaspoon dijon mustard
• 1/3 teaspoon cayenne pepper
• 1 each large egg yolk
• 2 teaspoons unsalted butter

Preparation

Step 1

Preheat the oven to 375 degrees F. Carefully pick crabmeat for shells without smashing lumps. Distribute the cornflake crumbs on a platter. In nonreactive bowl combine mayo, old bay, mustard, yolk and pepper and mix well. Add crab toss gently until well blended. Form 6 crab cakes no more than 3 inches thick, pressing the ingredients together (a scoop is helpful). Place the cakes in the crumbs and coat lightly on all sides. Put the cakes on a lined or non-stick baking sheet and dot each with a bit of soft butter. Bake the cakes until just hot about 7-10 minutes.