Crab Cakes

By nlhartman

From Coastal Living Magazine

Ingredients

• 3 T. mayonnaise
• 2 t. Dijon mustard
• 1/2 t. kosher salt
• 1/2 t. freshly ground pepper
• 2 large eggs, lightly beaten
• 1 pound lump crabmeat, picked
• 2/3 c. panko
• 2 T. finely chopped fresh flat-leaf parsley
• 3 T. butter

Preparation

Step 1

Whisk together first 5 ingredients in a bowl.
Gently stir in crab, panko and parsley.
Shape mixture into 12(3-inch)patties, pressing gently to flatten.
Place patties on a baking sheet; cover with plastic wrap.
Refrigerate 1 hour.
Melt 1 1/2 T. butter in a large nonstick skillet over medium-high heat.
Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown.
Remove crab cakes from pan; repeat with remaining 1 1/2 T. butter and remaining 6 patties.