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Oven Fried Crab Cakes

Oven-Fried Crab Cakes

  • 2 1/2 cups cornflakes
  • 1/4 cup Mayonnaise
  • 1 T. dijon mustard
  • 1 egg yolk
  • 1 tsp. seafood seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb crab meat
  • 2 T. butter

Preparation -
Use a food processor to make cornflake crumbs. Pour crumbs in a shallow dish. Set aside. Mix together - mayonnaise, mustard, egg yolk and seasonings. Gently stir in crab meat. Form crab meat mixture, about 1/4 cup at a time, into small cakes. Coat each crab cake with cornflake crumbs. Place on a wax paper covered plate. Cover with plastic wrap and refrigerate about 2 hours. Place crab cakes on a baking sheet that has been sprayed with non-stick cooking spray. Top each one with about 1/2 tsp. butter. Bake in preheated 400º oven for 15 minutes, or until a golden brown color.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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