Cornflake Crab Cakes

• 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.

eggs, scallions, flatleaf parsley, mustard, worcestershire sauce, salt, pepper, crabmeat, cornflakes, canola oil

Taken from www.myrecipes.com/recipe/cornflake-crab-cakes (may not work)