4 scallions, white and light green parts finely chopped
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound crabmeat, fresh or from a pouch, picked over
2 cups finely crushed cornflakes
4 tablespoons canola oil
How to Make It
In a small bowl, whisk together eggs, scallions, parsley, mustard, Worcestershire sauce, salt and pepper. In a large bowl, stir together crabmeat and 1 1/4 cups cornflake crumbs. Pour egg mixture into crab mixture and stir to combine. Form mixture into 8 patties, each about 1 inch thick. (Recipe can be prepared up to this point several hours in advance; refrigerate until ready to cook.)
Coat each patty on both sides with remaining cornflake crumbs. Heat 2 Tbsp. oil in nonstick skillet over medium heat. Add 4 crab cakes and cook, turning once, until browned on both sides, about 6 to 8 minutes total. Transfer cooked crab cakes to a paper towel-lined baking sheet to drain. Add remaining oil to pan and cook remaining crab cakes. Serve immediately.
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