---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Oven Baked Crab Cakes from The Sea Grill Restaurant
  Categories: Cyberealm, Kooknet, Fish
       Yield: 20 crab cakes
  
       5 c  Cornflakes
     1/2 c  Mayonnaise
       2 tb Dijon mustard
       2 ts Old Bay Seasoning
     1/8 ts Cayenne pepper
       2 lg Egg yolks
       2 lb Jumbo lump crab meat
     1/4 c  Unsalted butter, softened
  
   In a food processor, pulse cornflakes until ground coarse and spread
   in a shallow baking pan.
   
   In a large bowl, whisk together mayonnaise, mustard, Old Bay
   seasoning, cayenne and yolks and add crab meat and salt and pepper to
   taste, tossing mixture gently but thoroughly.
   
   With a 1/4 cup measure, form crab miguel into slightly flattened
   rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
   crab cakes with cornflakes, transferring as coated to a
   wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
   wrap, at least 2 hours and up to 4 hours.
   
   Preheat oven to 400F.
   
   Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
   butter on each crab cake and bake in the middle of the oven until
   crisp and cooked through, about 15 minutes.
   
   Serve with tartar sauce.
  
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