In a food processor, pulse cornflakes until ground coarse and spread
in a shallow baking pan. In a large trough, whisk together mayonnaise,
mustard, Old Bay seasoning, jalapeno, and yolks and add crab meat and
salt and pepper to tasting, tossing mixture gently but good. With
a 1/4-cup step, form crab mixture into slightly flattened rounds
around 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 wrapping, leastwise 2 hours
and capable 4 hours. Preheat oven to 400 degrees F. Transfer crab
cakes to a large baking rag. Put approximately 1/2 teaspoon butter on each
crab cake and bake in middle of oven until crisp and cooked through,
astir 15 transactions. Serve crab cakes with tartar sauce.

Makes about 20 crabmeat cakes.