Native crab cakes

Yield: 4 Servings

Measure Ingredient
12 ounces Crabmeat
½ cup Bread crumbs
2 larges Eggs -- beaten
2 tablespoons Light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Italian parsley -- chopped
1 teaspoon Thyme
⅛ 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.

Recipe By : Maine Ingredients

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