Ingrients & Directions
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 ts 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.
Yields
4 Servings