Carolina Crab Cakes
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3 cups cornflakes, crushed
1/4 cup reduced fat mayonnaise
1 Tbls Creole mustard
1 tsp Old Bay Seasoning
1/4 cup finely diced onion
1 egg yolk
1 lb lump crab meat, picked over for shell
2 Tbls margarine
2 Tbls margarine
Crush corn flakes very fine and set aside. Combine mayonnaise, mustard, old Bay seasoning, egg yolk and crab meat. Add salt and pepper to taste. Measure out into 1/4 cup portions and flatten into patty. Roll in corn flake crumbs and chill for about 2 hours, Covered. Heat oven to 400 degrees; place crab cakes on baking sheet and cook for minutes.
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