Cornflake Crab Cakes
Cornflake Crab Cakes might be just the hor d'oeuvre you are searching for. This recipe serves 10. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 92 calories. If you have eggs, pepper, from a pouch, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 26 minutes.
Instructions
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.)
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.