Cornflake Crab Cakes

Ingredients

• 4 tablespoons canola oil 
• 2 cups cornflakes crushed finely
• 1 tablespoon dijon mustard 
• 3 large eggs 
• 3 tablespoons flat-leaf parsley finely chopped
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 4  scallions light white green finely chopped
• 1 teaspoon worcestershire sauce 
• 1 pound from a pouch fresh picked over
• 1 pound from a pouch fresh picked over

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk

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.
2. 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.)
3. Coat each patty on both sides with remaining cornflake crumbs.
4. Heat 2 Tbsp. oil in nonstick skillet over medium heat.
5. Add 4 crab cakes and cook, turning once, until browned on both sides, about 6 to 8 minutes total.
6. Transfer cooked crab cakes to a paper towel-lined baking sheet to drain.
7. Add remaining oil to pan and cook remaining crab cakes.
8. Serve immediately.