All Crabmeat Crab Cakes

• 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
• 1/3 teaspoon cayenne pepper
• 1 large egg yolk
• 1 tablespoon red bell pepper, cored, seeded, finely diced
• 1 tablespoon yellow bell pepper, cored, seeded and finely diced
• 1 1/2 teaspoons fresh chives
• 1/4 teaspoon minced jalapeno pepper
• 2 teaspoons unsalted butter
• True orange sabayon sauce (recipe to follow)
• Tartar sauce or spicy honey mustard sauce

1. Preheat oven to 375 degrees.
2. Distribute the cornflake crumbs on a platter.
3. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended.
4. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.
5. Place the cakes on the crumbs and coat lightly on all sides.
6. Put the cakes on a baking sheet and dot each with a bit of butter.
7. Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.

cornflake crumbs, lump crabmeat, homemade mayonnaise, bay seasoning, cayenne pepper, egg yolk, red bell pepper, yellow bell pepper, fresh chives, jalapeno pepper, unsalted butter, orange sabayon sauce, tartar sauce

Taken from www.foodnetwork.com/recipes/all-crabmeat-crab-cakes.html (may not work)