Cornflake Crab Cakes Recipe

Name: Cornflake Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, 4 scallions, white and light green parts finely chopped, 3 tablespoons finely chopped flat-leaf parsley, 1 tablespoon Dijon mustard, and more.

Yes, Cornflake Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornflake Crab Cakes

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