Golden and crispy crab cakes, baked to perfection for a delightful seafood treat.
Spread the crushed cornflakes evenly in a shallow baking pan.
Ensure the cornflakes are evenly crushed for a uniform coating.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, cayenne pepper, and egg yolk until smooth.
Whisking thoroughly ensures the ingredients are well combined for a consistent flavor.
Gently fold in the fresh crabmeat into the mixture.
Be gentle to keep the crabmeat pieces intact for better texture.
Season the mixture with salt and pepper to taste.
Taste the mixture to adjust seasoning as needed.
Divide the crab mixture into 10 equal portions and shape them into slightly flattened cakes.
Use a measuring cup to ensure equal portions for uniform cooking.
Coat each crab cake in the crushed cornflakes, pressing gently to adhere.
Pressing the coating firmly helps it stick better during baking.
Place the coated crab cakes on a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, and chill in the refrigerator for 2-4 hours.
Chilling helps the crab cakes firm up, making them easier to handle.
Preheat the oven to 400°F (200°C).
Preheating ensures the oven is at the right temperature for even cooking.
Arrange the crab cakes on a greased baking sheet and top each with a small piece of butter.
The butter adds a rich flavor and helps achieve a golden crust.
Bake the crab cakes in the preheated oven for about 15 minutes, or until golden brown.
Keep an eye on the crab cakes to prevent over-browning.
Serve the crab cakes warm with your favorite dipping sauce or a squeeze of lemon.
Serving immediately ensures the crab cakes retain their crispiness.
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