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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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

Oven Fried Crab Cakes

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