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