Total time: 1 hour 15 minutes
Yields: 6 servings
Ingredients
- 3 tbsp. mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs lightly beaten
- 1 lb. lump crabmeat picked
- 2/3 cup panko
- 2 tbsp. finely chopped fresh flat-leaf parsley
- 3 tbsp. CannaButter
Instructions
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 tablespoons 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 tablespoons CannaButter and remaining 6 patties.