Ingredients

1 1/2 cups cornflake crumbs
1 pound jumbo lump crabmeat
1 1/2 teaspoons homemade mayonnaise or best-quality store-bought
1 1/2 teaspoons Old Bay seasoning
3/4 teaspoon cayenne pepper
1 large egg yolk
1 tablespoon red bell pepper cored, seeded and finely diced (optional)
1 1/2 teaspoons chopped fresh chives
1/4 teaspoon minced jalapeno pepper
2 teaspoons unsalted butter

Directions

Preheat the oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a non-reactive bowl and toss gently until well blended.

Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together.

Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.

Bake the cakes until just hot about 6 minutes and serve with tartar sauce or spicy honey mustard. Serves 8.