These crab cakes are very simple to prepare and healthy because they are baked, not fried. They are delicious!
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- ¾ teaspoon Old Bay seasoning
- 1 ½ teaspoons fresh lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon Tabasco sauce
- 1 pound jumbo lump crabmeat, picked over
- 4 cups cornflakes
Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce. Gently stir in crabmeat. Chill, covered for 2 hours. Pulse the cornflakes in a food processor until coarsely ground. Put in a shallow dish.
Form one heaping teaspoon of crab mixture into a 1 ½ inch-diameter cake (mixture will be very moist), then gently dredge in the cornflakes, and place on buttered baking sheet. Continue this process using all of the crab mixture. Cover and chill for at least 1 hour. (Unbaked crab cakes can chill for up to 4 hours).
Preheat oven to 400 degrees. Bake the crab cakes in batches in the middle of the oven until crisp and golden, about 8-10 minutes. Transfer with a spatula to a platter and serve immediately.