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 \N | 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