Cornflake Crab Cakes

Name: Cornflake 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

10 ingredients

2 steps

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

Directions

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.