Maine Crab Cakes

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 8 cakes

Ingredients

• 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)

Directions

1. Combine all ingredients except scallions.
2. Mix well.
3. Add sliced scallions and mix.
4. Form into eight 2-inch crab cakes.
5. In a 10-inch skillet, melt butter over medium-high heat until melted.
6. Add crab cakes.
7. Cook the crab cakes for 3 to 4 minutes on each side or until golden brown.
8. Drain on paper toweling.