Oven Baked Crab Cakes The Sea Grill

Directions

1. In a food processor, pulse cornflakes till grnd coarse and spread in a shallow baking pan.
2. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks and add in crab meat and salt and pepper to taste, tossing mix gently but thoroughly.
3. With a 1/4 c. 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. Refrigeratecrab cakes, covered with plastic wrap, at least 2 hrs and up to 4 hrs.
4. Preheat oven to 400F.
5. Transfer crab cakes to a large baking sheet. Put about 1/2 tsp. butter on each crab cake and bake in the middle of the oven till crisp and cooked through, about 15 min.
6. Serve with tartar sauce.