Ingredients
- 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
Description
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