The Crab Cake Guy

Ted Allen’s Crab Cakes
Recipe created by Ted Allen of “Queer Eye for the Straight Guy Fame”

INGREDIENTS
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 sauce
1 pound jumbo lump crabmeat, picked over
4 cups cornflakes

Directions

1. Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat.

2. Chill, covered, 2 hours.

3. Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish.

4. Form one heaping teaspoon of crab mixture into a 1 1/2 inch-diameter cake (mixture will be very moist), then gently dredge in the cornflakes.

5. Make more crab cakes in same manner, transferring them to buttered baking sheets. Chill, covered for at least 1 hour. (Unbaked crab cakes can chill up to 4 hours.)

6. Preheat oven to 400°F. Bake the crab cakes in batches in middle of oven until crisp and golden, about 8-10 minutes.

7. Transfer with a spatula to a platter.

Additional Resources:
The Food You Want to Eat: 100 Smart, Simple Recipes by Ted Allen
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cakes Sign by Vintage Metal Art