Ingredients: 12 ounces crabmeat 1/2 cup bread crumbs 2 large eggs, beaten 2 tablespoons light mayonnaise 2 teaspoons Dijon mustard 2 teaspoons Italian parsley, chopped 1 teaspoon thyme 1/8 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. |