BAKED CRAB CAKES

BAKED CRAB CAKES

Ingredients:
2 pounds jumbo lump crab meat
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
1/4 cup unsalted butter, softened

Tartar Sauce:
1 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh parsley, finely chopped
1 1/2 tablespoons chopped capers
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Directions:

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. Add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.
3. With a 1/4 cup measure, form crab cakes into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick. 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.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.

Tartar Sauce:

1. Mix all ingredients together. Cover and chill.