Recipe: Cornflake Crab Cakes

I got this from the September Issue of All You Magazine


3 large eggs

4 scallions, white and light green parts finely chopped

3 Tbsp finely chopped parsley

1 Tbsp Dijon mustard

1 tsp Worcestershire sauce

1tsp salt

½ tsp pepper

1 lb crabmeat, fresh or from a pouch

2 cups finely crushed cornflakes (I used breadcrumbs instead)

4 tbsp canola oil


Cooking Instructions

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 ¼ cups or cornflake crumbs (or breadcrumbs). Pour egg mixture into crab mixture and stir to combine. Form mixture into 8 patties, each about 1 inch think. (recipe can be prepared up to this point several hours in advance; refridgerate until ready to cook. I have also had success freezing the patties at this point)

2.       Coat each patty on both sides with remaining 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 6-8 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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