"Do vegetarians eat animal crackers?"--Unknown

Baked Crab Cakes Recipe

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This recipe for Baked Crab Cakes, by , is from The Hedrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark B
Added: Tuesday, August 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Baked Crab Cakes

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco sauce
1 pound jumbo lump crabmeat, picked over
4 cups cornflakes

Directions:
Directions:


Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish.
Form one heaping teaspoon of crab mixture into a 1 1/2 inch-diameter cake (mixture will be very moist), then gently dredge in the cornflakes. Make more crab cakes in same manner, transferring them to buttered baking sheets. Chill, covered for at least 1 hour. (Unbaked crab cakes can chill up to 4 hours.)
Preheat oven to 400F. Bake the crab cakes in batches in middle of oven until crisp and golden, about 8-10 minutes. Transfer with a spatula to a platter.

From Ted Allen's cookbook from "Queer Eye for the Straight Guy "

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This came from "Ted" on Queer Eye for the Straight Guy

 

 

 

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