Native crab cakes
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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