Ingredients:
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 yolks
1 lb fresh crabmeat
2 tablespoons soft butter
Directions:
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.
Servings: 10
Time preparation: 20 min.
Time total: 35 min.