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
• 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

Instructions

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