Prep 10 mins
Cook 10 mins
These little hummers come together quickly and are sooo good. I like to chill the crab cakes for about 15-20 minutes before cooking. I'm partial to Maine crab 'cause it's in my backyard and really sweet. If using other type of crab, don't use the expensive claw meat. The less expensive crab (body and knuckle mixture) binds together better.
- 12 ounces fresh picked crabmeat
- 1⁄2 cup breadcrumbs
- 2 large eggs (beaten)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian parsley (chopped)
- 1⁄2 teaspoon thyme
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons butter
- 4 scallions (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 until melted.
- Add crab cakes.
- Cook the crab cakes for 3 to 4 minutes on each side or until golden brown.
- Drain on paper toweling.
Russ made these for our dinner tonight-they appeared to be easy to do and tasted fine. They are subtle, so the sweet flavour of the crab comes through. The only change he made to the recipe was to use a bit more parsley.
These cakes were delicious. They are simple to put together, and easy to cook. I don't often have crabmeat, but when I do I know I will make these again and again. Thanks for sharing!