Side Pannel
Native Crab Cakes
Ingredients List
- 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
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.
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.
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