Author Notes: It’s after Labor Day, and it’s more or less official now that summer is over. 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. Since crab 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. - PhoebeLapine
Serves 10 cakes
- 8 ounces fresh lump crab meat
- 1 tablespoon Dijon mustard
- 1/2 cup fresh bread crumbs
- 1 tablespoon chopped parsley (plus more for garnish)
- 2 scallions, green parts only, finely chopped
- 2 tablespoons lemon juice
- dash cayenne
- dash paprika
- 1/4 teaspoon salt
- 1 egg, scrambled
- Combine 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.