Servings: Makes about 36 hors d'oeuvres
Ingredients 1/2 cup mayonnaise1 large egg1 tablespoon Dijon mustard3/4 teaspoon Old Bay Seasoning1 1/2 teaspoons fresh lemon juice1/4 teaspoon salt1/8 teaspoon black pepper1/8 teaspoon Tabasco sauce1 pound jumbo lump crabmeat , picked over4 cups cornflakes
Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish.
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. 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.)
Preheat oven to 400°F. Bake the crab cakes in batches in middle of oven until crisp and golden, about 8-10 minutes. Transfer with a spatula to a platter.