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Active time: 1 3/4 hr Start to finish: 5 hr
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
1 lb jumbo lump crabmeat, picked over
4 cups corn flakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro
Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse corn flakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in corn flakes Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
Cooks' note:
• Unbaked crab cakes can chill up to 4 hours.
Makes about 36 hors d'oeuvres.
Joan Foster
formely of Garden Ridge Bed and Breakfast
Victoria, BC
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