Prep 20 mins
Cook 15 mins
These are great for an appetizer or as a main course.
- 2 1⁄2 cups finely crushed corn flakes
- 1⁄4 cup mayonnaise
- 1 tablespoon spicy Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon cayenne pepper
- 1 egg yolk
- 1 lb fresh crabmeat
- 2 tablespoons soft butter
- Spread crushed cornflakes in a shallow baking pan.
- Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
- Add crab meat.
- S& p to taste.
- Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
- Turn cakes over in crushed corn flakes until covered.
- Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
- Chill 2-4 hours.
- Preheat oven to 400 degrees F.
- Transfer crab cakes to a large greased baking sheet.
- Put about 1/2 teaspoon butter on each crab cake.
- Bake around 15 minutes.
- Cakes should be golden brown.
We inhaled these like Sqidward in "Sponge Bob Sqare Pants (the episode where he discovers how tasty the crab cakes are). Thanks for a great recipe!
These crab cakes are amazing. The best thing about them is they aren't fried, so no messy grease splatters to clean up. They had a wonderful golden crunchy coating and we ate them all until they were gone. Seasoned to perfection. Thanks for a recipe we will use regularly.
Whoa - these were the saltiest crab cakes I've ever tasted. I even used the lower sodium old bay seasoning. Ooooph. I did use canned fancy lump crabmeat. But, I've used it in another crab cake I've made and it wasn't as salty... I'm not sure what I could do different. I liked baking them, instead of frying them in oil... I gave it a three. It was so easy to prepare, but too salty.