Native Crab Cakes

Course : Seafoods
Serves: 4
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12 ounces crabmeat
1/2 cup bread crumbs
2 large eggs -- beaten
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Italian parsley -- chopped
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
4 medium scallion -- thinly sliced

Preparation / 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. Recipe By: Maine Ingredients

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