Crab Cakes with Green Onion and Mustard

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.

Ingredients

8 ounces fresh lump crab meat
1 tablespoon mustard
1/2 cup fresh bread crumbs
1 tablespoon chopped parsley (plus more for garnish)
2 scallions, green parts only, finely chopped
2 tablespoon lemon juice dash cayenne dash paprika salt
1 egg, beaten

Directions

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.

Cara and Phoebe are the co-fouonders of Big Girls, Small Kitchen, a food and recipe guide for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. On the blog, they offer fun kitchen strategies to help all home cooks of limited resources make the most of their tools available, big kitchen or small.

Their first cookbook, In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is available now!