12 oz Fresh Crabmeat
1/2 c Plain Bread Crumbs
2 Whole Eggs; slightly beaten
2 tb Mayonnaise
2 ts Dijon Mustard
2 ts Fresh Parsley; chopped
1 ts Fresh Thyme; minced
1/8 ts Cayenne Pepper
4 Scallions or Green Onions;
-thinly sliced
2 tb Unsalted Butter
Depending on your location, fresh crabmeat can be pretty pricey
seafood. Around this time of the year you will usually find quite a
few fish and seafood specials. Don’t hesitate to pick up some crab at
a great price, because you can cook it now and freeze it for use in
special meals at a later date.
As with most seafood recipes, today’s feature can be served as a main
course, side dish, or appetizer. It just depends on the occasion for
which you intend to prepare and serve the sweet crab cakes.
Combine crabmeat, bread crumbs, eggs, mayonnaise, mustard, parsley,
thyme, and cayenne pepper in a mixing bowl and stir with a wooden
spoon, or mix with freshly cleaned hands until all ingredients are
thoroughly combined. Add the scallions or green onions and mix again.
Form the mixture into eight 2-inch round cakes and set on a plate or
wax paper to prepare for frying.
Melt butter over medium-high heat in a large skillet. Don’t let the
butter smoke; if it does, then the pan is too hot. Cook the crab
cakes for about 3 or 4 minutes on each side or until golden.
Serve warm with a lemon wedge and shrimp or tartar sauce if desired.
Yields
4 servings
