Ed Brown, chef and owner of Ed's Chowder House in New York City, knows how to present seafood at its best. Here, he makes fresh crab cakes that are crusted with cornflakes so they don't need to be fried to have the needed crunch. Serve it with this summer vegetable slaw for a light and flavorful meal.
- 1 1/2 cups cornflake crumbs
- 1 pound jumbo lump blue crabmeat, with fat
- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoon Old Bay seasoning
- 1 teapsoon Dijon mustard
- 1/3 teaspoon cayenne pepper
- 1 large egg yolk
- 2 teaspoons unsalted butter
Preheat the oven to 375 degrees.
Carefully pick crabmeat for shells without smashing lumps
Distribute the cornflake crumbs on a platter.
In nonreactive bowl, combine mayo, Old Bay, mustard, egg yolk and pepper and mix well.
Add crab. Toss gently until well blended.
Form 6 crab cakes no more than 3 inches thick, pressing the ingredients together (a scoop is helpful).
Place the cakes in the crumbs and coat lightly on all sides. Put the cakes on a lined or non-stick baking sheet and dot each with a bit of soft butter
Bake the cakes until just hot, about 7-10 minutes.