Native Crab Cakes

• 12 ounces crab meat
• 1/2 cup bread crumbs
• 2 large eggs beaten
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 2 teaspoons italian parsley chopped
• 1 teaspoon thyme
• 18 teaspoon cayenne pepper
• 2 tablespoons butter, unsalted
• 4 each scallions, spring or green onions sliced

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.
6. Heat butter until hot but not smoking.
7. Cook the crab cakes for 3 to 4 minutes on each side or until golden.

crab meat, bread crumbs, eggs, mayonnaise, mustard, italian parsley, thyme, cayenne pepper, butter, scallions

Taken from recipeland.com/recipe/v/native-crab-cakes-39756 (may not work)