Dinner

Cornflake Crab Cakes is for Dinner.

Cornflake Crab Cakes takes 10 minutes to prepare.

Cornflake Crab Cakes takes 24 minutes to cook.

Cornflake Crab Cakes makes 4 servings.

The ingredients for Cornflake Crab Cakes are:

3 large eggs
4 scallions, white and light green parts finely chopped
1 Tbsp dried parsley or 3 Tbsp finely chopped fresh parsley
1 Tbsp dijon mustard
1 tsp worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 lb. crabmeat, fresh or from a pouch or can
2 cups finely chopped cornflakes
4 Tbsp canola oil

Here is how you make Cornflake Crab Cakes:

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" thick. (Recipe can be prepared up to this point several hours in advance; refrigerate until ready to cook.) 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 6-8 minutes total. Transfer cooked crab cakes to a paper towel to drain. Add remaining oil to pan and cook remaining crab cakes. Serve immediately. Makes 4 (2 crab cake) servings.Number of Servings: 4Recipe submitted by SparkPeople user LADYDUNN.

The nutritional information for Cornflake Crab Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 321.0

• Total Fat: 19.9 g
• Cholesterol: 259.4 mg
• Sodium: 1,410.9 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 1.2 g
• Protein: 22.2 g