Title: Oven Baked Crab Cakes From the Sea Grill Restaurant
Categories: Seafood
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, bayenne 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 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. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

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.

Source: The Sea Grill Restaurant, New York City, NY. Gourmet magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120

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