Recipe Flash: Crab Cakes

Posted by on Wednesday Sep 9th, 2009 | Print
It’s after Labor Day, and it’s more or less official now that summer is over. I’ve put away my white linen shorts and begun stock-piling tinted body lotion to remedy my imminent paleness, but so long as the farmer’s market is still dishing out bright colored herbs and veggies, I’ll keep the spirit of the season alive in my kitchen by steering clear of a different kind of white—the pasta, rice, and potatoes that will soon become a staple of my fall diet.

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

**Recipe**

Crab Cakes with Green Onion and Mustard
Makes 10 cakes

Ingredients

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
dash cayenne
dash paprika
salt
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.

Coat a large skillet with a thin layer of olive oil and set it over medium-high heat. When the oil is hot, fry the cakes in 2 batches until crisp and golden brown on both sides.

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.

Happy campers.
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  • Lola Re

    Hi Phoebe, this recipe looks delicious, I love how simple it is as well. Are there any ways you can bake the cakes to make them more healthy? Thanks for posting, Lola Re

  • the southern hostess

    Yum! These look perfect! Love the blog!

  • Tasty Eats At Home

    These look so delicious, light, and fresh. Yum. I love how you mentioned your tinted lotions…I always start summer with the intention of using those to achieve a less-pasty-white look…by mid-July, though, I give up. Let's start a trend…white is the new tan!

  • Phoebe and Cara, The Quarter-Life Cooks

    Lola–you can certainly bake these, although you won't get the beautiful brown crust to the extent that you would if you "fried" them in a skillet. If you want to bake them, I would do it at a high heat, 400 or so, to make sure they get properly crusty without drying out. I would recommend just searing them stove top using very minimal very hot oil so you get the great color, and then finishing them off in the oven if they're not warmed through.

    SoHo–thanks for the wonderful compliment! We love your blog as well!

    Tasty–totally agree. Glad you are joining me for a pasty fall.

  • Sarah L

    made the crab cakes the other night! it was just what i was craving! so simple and delicious. thanks phoeb

  • AnneL

    Can this be done with salmon?