This is the longest-standing recipe in my career. It is a tried-and-true dish that never disappoints. Big lumps of fresh crabmeat are lightly combined with just enough ingredients and seasoning to hold together. Baking the crabcakes instead of frying adds just enough crunch without all the added fat of frying.
Swap option: Substitute steamed fish leftovers for a great fishcake.
Preheat the oven to 375 F.
Carefully pick crabmeat for shells without smashing lumps.
Distribute the cornflake cereal crumbs on a platter.
In nonreactive bowl, combine mayo, seasoning, mustard, yolk and cayenne pepper, and mix well. Add crab and toss gently until well-blended.
Form 6 crabcakes no more than 3 inches thick, pressing the ingredients together (a scoop is helpful).
Place the cakes in the crumbs and coat lightly on all sides. Put the cakes on a lined or nonstick baking sheet and dot each with a bit of soft butter.
Bake the cakes until just hot, 7 to 10 minutes.