Native Crab Cakes
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
crab meat
|
|
| ½ | cup |
bread crumbs
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
mayonnaise
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
italian parsley
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 4 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
crab meat
|
|
| 118 | ml |
bread crumbs
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
mayonnaise
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
italian parsley
chopped |
|
| 5 | ml |
thyme
|
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 4 | each |
scallions, spring or green onions
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.
