Tried out a new crab cake recipe. Still don’t feel like I’ve found my go-to recipe for these, but not a bad dinner, regardless. Pictured with smashed potatoes and edamame (recipe to follow). From one of my seafood cookbooks.
Update: These actually ended up working better as crabcake sandwiches next day (probably since they’re a bit mushy). Good with an English muffin as your bread and a little mayo or mustard.
1 lb crabmeat
1 cup breadcrumbs
2-3 tbsp minced scallions
dash of thyme
1/4 cup mayonnaise
2 tsp Dijon mustard
2 tbsp butter
Toss together crab, 1/2 cup bread crumbs, scallions and thyme.
In another bowl, mix mustard, mayonnaise and egg. Combine crab with mixture. Form into 8 crab cakes, and coat cakes with remaining breadcrumbs.
Heat 1 tbsp butter in pan. Cook 4 cakes (about 4 minutes per side). Repeat with remaining butter and crabcakes.