Native Crab Cakes
12 oz Crabmeat 1/2 c Bread crumbs 2 lg Eggs -- beaten 2 tb Light mayonnaise 2 ts Dijon mustard 2 ts Italian parsley -- chopped 1 t Thyme 1/8 ts Cayenne pepper 2 tb 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. Recipe By : Maine Ingredients |