Cornflake Crab Cakes

Yield: 8 crab cakes
Cost per Serving: $2.48
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 439
  • Fat: 20g
  • Saturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 40g
  • Fiber: 2g
  • Cholesterol: 226mg
  • Sodium: 031mg

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

Preparation

  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.
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