Mini Crab Cakes with Dijon and Scallions
Ingredients
- 8 oz fresh lump crab meat
- 1 tbsp Dijon 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 beaten
Instructions
- 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.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
These look so delicate and delicious. As much as I love mayo, I am looking forward to making and eating a version of crab cakes where I can actually taste the crab!
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