Native Crab Cakes

12 oz Crabmeat

1/2 c Bread crumbs

2 lg Eggs -- beaten

2 tb Light mayonnaise

2 ts Dijon mustard

2 ts Italian parsley -- chopped

1 t Thyme

1/8 ts Cayenne pepper

2 tb Unsalted butter

4 Scallion -- 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. 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