PHOTOGRAPHY BY DEBBIE CUNNINGHAM

Ingredients

3 cups cornflakes
¼ cup mayonnaise (the best you can find or make your own)
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Dash of cayenne
1 large egg yolk
1 pound crab meat
¼ cup unsalted butter
Red and White Endive Salad*

Instructions

Place cornflakes in a plastic bag and crush them with a rolling pin, being careful not to pulverize them but keeping small pieces. Spread this in baking dish.

In a bowl, mix mayonnaise, mustard, Old Bay seasoning, cayenne and yolk, then add the crab, salt and pepper to taste and mix thoroughly.

Form crab cakes (about ¼-cup amount) 2½ inches wide and ¾ inch thick. Coat them with cornflakes and place them on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Place a dollop of butter on top of each cake. Refrigerate for 2 hours.

Preheat oven to 400° and bake the cakes in the middle of the oven until crisp and heated through, about 15 minutes. Serve with remoulade sauce.

Place cornflakes in a plastic bag and crush them with a rolling pin, being careful not to pulverize them but keeping small pieces. Spread this in baking dish.

In a bowl, mix mayonnaise, mustard, Old Bay seasoning, cayenne and yolk, then add the crab, salt and pepper to taste and mix thoroughly.

Form crab cakes (about ¼-cup amount) 2½ inches wide and ¾ inch thick. Coat them with cornflakes and place them on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Place a dollop of butter on top of each cake. Refrigerate for 2 hours.

Preheat oven to 400° and bake the cakes in the middle of the oven until crisp and heated through, about 15 minutes. Serve with remoulade sauce.