Cornflake Crab Cakes

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Nutritional Info
  • 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

View full nutritional breakdown of Cornflake Crab Cakes calories by ingredient
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Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user LADYDUNN.

TAGS:  Fish | Dinner | Fish Dinner |

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