---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oven Baked Crab Cakes from The Sea Grill Restaurant
 Categories: Cyberealm, Kooknet, Fish
      Yield: 20 crab cakes
 
      5 c  Cornflakes
    1/2 c  Mayonnaise
      2 tb Dijon mustard
      2 ts Old Bay seasoning
    1/8 ts Cayenne pepper
      2 lg Egg yolks
      2 lb Jumbo lump crab meat
    1/4 c  Unsalted butter; softened
 
  In a food processor, pulse cornflakes until ground coarse and spread
  in a shallow baking pan.
  
  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.
  
  With a 1/4 cup measure, form crab miguel 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.
  
  Preheat oven to 400 F.
  
  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.

  Recipe FROM: Gourmet, June 1995
 
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