| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Italian |
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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