In a food processor, pulse cornflakes until ground coarse and spread
in a shallow baking pan.

In a large bowlful, whisk together mayonnaise, mustard, Old Bay
seasoning, cayenne and yolks and add crab meat and salt and pepper to
discernment, tossing mixture gently but good.

With a 1/4 cup step, form crab miguel into slightly flattened
rounds almost 2 1/2 inches wide and 3/4 inch thick and gently coat
crab cakes with cornflakes, transferring as coated to a
wax-paper-lined baking rag. Chill crab cakes, covered with plastic
wrapper, leastways 2 hours and capable 4 hours.

Preheat oven to 400F.

Transfer crab cakes to a large baking rag. Put approximately 1/2 teaspoon
butter on each crab cake and bake in the middle of the oven until
crisp and cooked through, most 15 minutes.

Serve with tartar sauce.