Active Time

　　1 3/4 hours

　　Total Time

　　5 hours

　　

Ingredients

Makes about 36 hors d'oeuvres

　　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 cornflakes

　　Accompaniment: tomato ginger jam

　　Garnish: thinly sliced fresh cilantro

　　

Step 1

Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.

　　

Step 2

Pulse cornflakes 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 cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.

　　

Step 3

Preheat oven to 400°F.

　　

Step 4

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.