Serving Size : 4

• 12 ounces crabmeat
• 1/2 cup bread crumbs
• 2 large eggs -- beaten
• 2 tablespoons light mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons Italian parsley -- chopped
• 1 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 2 tablespoons 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.