Recipe Flash: Crab Cakes
For now, this means crab cakes. I don’t really eat a lot of seafood at home during the year, but every summer when I migrate to Martha’s Vineyard and can temporarily grocery shop using my parent’s wallet, I look forward to the seafood lining my plate, or decorating the tabletops packed into tight little cakes. During my last few days out on the Cape, I tried get in my fill of over-priced lump crab. Since these cakes are usually also quite pale in complexion, I’ve loaded them up with fresh green onions to give a bright punch to our dinner, which is now enjoyed under a dark sky.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Crab Cakes with Green Onion and Mustard
Makes 10 cakes
8oz fresh lump crab meat
1 tbsp mustard
1/2 cup fresh bread crumbs
1 tbsp chopped parsley (plus more for garnish)
2 scallions, green parts only, finely chopped
2 tbsp lemon juice
1 egg, beatenCombine the first 9 ingredients in a medium mixing bowl. Gently fold in the egg until all ingredients are incorporated. Form the crab mixture into small, two-bite sized balls, and then flatten slightly to create patties. Set cakes aside on a large plate and cover with plastic wrap. Refrigerate for at least an hour, and up to 1 day.
Remove to a paper towel to drain. Sprinkle the cakes with salt and a splash of lemon juice. Serve immediately as is, or with a dollop of herb mayonnaise on top.