Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
Cooks' note: Unbaked crab cakes can chill up to 4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135.41 Kcal (567 kJ)
Calories from fat	27.8 Kcal
		% Daily Value*
Total Fat	3.09g	5%
Cholesterol	6.45mg	2%
Sodium	117.45mg	5%
Potassium	3.6mg	0%
Total Carbs	22.3g	7%
Sugars	1.65g	7%
Dietary Fiber	0.81g	3%
Protein	4.59g	9%
Vitamin C	8.8mg	15%
Iron	3.7mg	21%
Calcium	1.4mg	0%

Amount Per 100 g
Calories	307.48 Kcal (1287 kJ)
Calories from fat	63.13 Kcal
		% Daily Value*
Total Fat	7.01g	5%
Cholesterol	14.65mg	2%
Sodium	266.7mg	5%
Potassium	8.18mg	0%
Total Carbs	50.65g	7%
Sugars	3.75g	7%
Dietary Fiber	1.83g	3%
Protein	10.42g	9%
Vitamin C	19.9mg	15%
Iron	8.5mg	21%
Calcium	3.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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