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Cornflake Crab Cakes

Prep time 10 mins
Cook time 16 mins
Yield 8 crab cakes

Ingredients

  • 3 large eggs
  • 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

Nutrition Information

  • calories 439
  • fat 20 g
  • satfat 2 g
  • protein 28 g
  • carbohydrate 40 g
  • fiber 2 g
  • cholesterol 226 mg
  • sodium 031 mg

How to Make It

  1. 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.)

  2. 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.