Corn flakes add crunch to this easy appetizer, made so simply because they are baked instead of fried! For your next dinner party, Hot Peach Chutney adds sweetness and spice to the everyday crab cake.
- 1 Jumbo lump crabmeat
- 1/2 cup mayonnaise
- 1 Large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 Tablespoons Hot Peach Chutney
- 4 Cups Corn Flakes
Whisk together the mayonnaise, egg, salt and pepper and add the crabmeat, mixing gently until well incorporated. Add the Hot Peach Chutney. Refrigerate the crab mixture covered for 2 hours.
Put the cornflakes in a food processor and pulse until coarsely ground, pour the flakes into a shallow bowl.
Remove the crab from fridge and shape it into 2 -inch patties, then cover the cakes with the ground corn flakes. Refrigerate for another hour to 4 hours.
Preheat the oven to 400. Bake the cakes for 10-15 minutes, until golden brown and heated through.
Top with another dollop of Hot Peach chutney, if desired.