Green Onion and Mustard Crab Cakes


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.

What you will need

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


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