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Prep Time: 5-6 Hours
Cook Time: 8-10 Minutes
Ingredients: Sauce Ingredients:
- ½ Cup Mayonnaise - 2 Tablespoons Butter
- 1 Large Egg - 2 Tablespoons Flour
- 1 Tablespoon Dijon Mustard - 1 Cup Chicken Stock/Broth
- ¾ Teaspoon Old Bay seasoning - 2 Eggs
- 1 ½ Teaspoon Fresh Lemon Juice - 2 Tablespoons Water
- ¼ Teaspoon Salt - Juice of 1 Lemon, Squeezed
- ¼ Teaspoon Pepper - Salt and Pepper to taste
- ¼ Teaspoon Tabasco Sauce
- 1 LB. Crab Meat, Picked Over
- 3-4 Cups Corn Flakes, Crushed
Directions:
- Mix together mayonnaise, egg, mustard, Old Bay, lemon juice, salt and pepper and Tabasco Sauce. Gently stir in crab meat, cover and chill in the refrigerator for at least 1 hour.
- Place crushed corn flakes in a shallow dish. Form 1 large Tablespoon of seafood mixture into a 1 ½ inch cake, then place in corn flakes and layer the entire cake. Place on a parched baking pan. Cover and chill for 1 to 4 hours.
- Bake cakes in a preheated oven at 400 degrees F for 8 to 10 minutes. Cover with Sauce.
Sauce Directions:
- In a saucepan, cook butter and flour to make a light roux. Add chicken broth and cook until thickened.
- Whip eggs, lemon juice, and water together until frothy. Add egg mixture to thickened stock, stirring constantly until cooked and thickened. DO NOT BOIL. Season with salt and pepper.
Equipment Use:
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