50+ Friends Club Cookbook
Fish and Shellfish
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Oven Baked Crab Cakes
From the Kitchen of: Pepper
Comments: I use Tony Chachere's Cajun Creole Seasoning. Crab
claw meat works just as well as the lump and is less
expensive.
Source: From Sun Herald Newspaper- 1998
These are similar to a dish served at Mosca's in La.
| 5 |
c. |
Cornflakes |
| 1/2 |
c. |
Mayonnaise |
|
| 2 |
Tbsp. |
Dijon Mustard |
| 2 |
tsp. |
Old Bay Seasoning* |
| 1/8 |
tsp. |
Cayenne (Optional) |
| 2 |
lge. |
Egg Yolks |
| 2 |
lb. |
lump Crab Meat - picked over |
| 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 the mixture gently but
thoroughly.
With a 1/4c. measure form crab mixture into slightly
flattened rounds bout 2 1/2 inches wide and 3/4 inches 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 for at leat 2 hours
and up to 4 hours.
Preheat oven to 400 degrees.
Transfer crab cakes to a large baking sheet. Put about 1/2
teaspoon butter on each crab cake and bake in middle of oven
until crisp and cooked through about 15 minutes.
Serve with tartar sauce or a lemon sauce
Makes about 20 crabcakes.