Native Crab Cakes
Recipe By : Maine Ingredients
Serving Size : 4
- 12 ounces crabmeat
- 1/2 cup bread crumbs
- 2 large eggs -- beaten
- 2 tablespoons light mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian parsley -- chopped
- 1 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 4 scallion -- thinly sliced
Combine all ingredients except scallions. Mix well. Add sliced
scallions and mix. Form into eight 2-inch crab cakes.
In a 10-inch skillet, melt butter over medium-high heat. Heat
butter until hot but not smoking. Cook the crab cakes for 3 to
4 minutes on each side or until golden.