Crab Cakes with Grainy Mustard and Scallion Sauces
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances that flavor wonderfully by serving the cakes alongside two spicy sauces.
- 2 pounds jumbo lump crab meat, cleaned and drained
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 large egg yolks
- 1 tablespoon Old Bay Seasoning
- 1/4 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- 8 cups Corn Flake crumbs
- 4 tablespoons unsalted butter, melted
- Grainy Mustard Sauce
- Scallion Sauce
Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in Corn Flakes, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.