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Add a photoServings: 12
Ingredients
- 5 c. Cornflakes
- 1/2 c. Mayonnaise
- 2 Tbsp. Dijon mustard
- 2 tsp Old Bay Seasoning
- 1/8 tsp Cayenne pepper
- 2 lrg Egg yolks
- 2 lb Jumbo lump crab meat
- 1/4 c. Unsalted butter, softened
Directions
- In a food processor, pulse cornflakes till grnd coarse and spread in a shallow baking pan.
- In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, bayenne and yolks and add in crab meat and salt and pepper to taste, tossing mix gently but thoroughly.
- With a 1/4 c. measure, form crab mixutre 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. Refrigeratecrab cakes, covered with plastic wrap, at least 2 hrs and up to 4 hrs.
- Preheat oven to 400F.
- Transfer crab cakes to a large baking sheet. Put about 1/2 tsp. butter on each crab cake and bake in the middle of the oven till crisp and cooked through, about 15 min.
- Serve with tartar sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 118 | 51% |
| Total Fat 13.39g | 17% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 446mg | 19% |
| Potassium 306mg | 9% |
| Total Carbs 10.55g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.9g | 1% |
| Protein 16.9g | 27% |
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