Crab Cakes

By Tbird

The best ever!

Ingredients

• 1/2 c mayonnaise
• 1 large egg
• 1 T Dijon mustard
• 3/4 t Old Bay Seasoning
• 1 1/2 t fresh lemon juice
• 1/4 t salt
• 1/8 t black pepper
• 1/8 t Tabasco sauce
• 1 lb. jumbo lump crabmeat, picked over
• 4 c cornflakes

Details

Servings 4

Preparation

Step 1

Whisk together the mayo, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat.

Chill, covered, 2 hours.

Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish.

Form portion of crab mixture into cake (mixture will be very moist), then gently dredge in cornflakes.

Make more crab cakes in same manner, transferring them to buttered baking sheet. Chill, covered, for at least 1 hour. (Unbaked crab cakes can chill up to 4 hours.)

Preheat oven to 400 degrees. Bake the crab cakes in middle of oven until crisp and golden, about 10-15 minutes.

Transfer with a spatula to a platter.