"All Crabmeat" Crab Cakes

Yield:
8 cakes
Level:
Easy
Ingredients
  • 1 1/2 cups cornflake crumbs
  • 1 pound jumbo lump crabmeat
  • 1 1/2 teaspoons homemade mayonnaise, or best-quality store-bought
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/3 teaspoon cayenne pepper
  • 1 large egg yolk
  • 1 tablespoon red bell pepper, cored, seeded, finely diced
  • 1 tablespoon yellow bell pepper, cored, seeded and finely diced
  • 1 1/2 teaspoons fresh chives
  • 1/4 teaspoon minced jalapeno pepper
  • 2 teaspoons unsalted butter
  • True orange sabayon sauce (recipe to follow)
  • Tartar sauce or spicy honey mustard sauce
Directions
  • Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.

  • Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.

  • Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.


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