Crab Cakes with Parsley, Mustard, and Parmesan

Name: Crab Cakes with Parsley, Mustard, and Parmesan
Yield: Serves 2 as a Main Course, 4 as an Appetizer
Cuisine: Norway
Ingredients: ½ cup freshly grated Parmesan; 3 tablespoons fresh lemon juice; 1 large egg (optional); 1 pound freshly cooked crabmeat, well drained; Small sprigs fresh dill or basil for garnish; ¼ cup bread crumbs; Lemon wedges for garnish; ¼ cup finely chopped fresh parsley; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour, or more if needed; 2 tablespoons Dijon-style mustard

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THESE CRAB CAKES ARE SOFT AND DELICIOUS. A MORE TRADITIONAL WAY TO MAKE THEM WOULD BE TO USE EGGS, NOT PARMESAN, TO HOLD THE CAKES TOGETHER. I LIKE THE WAY THE PARMESAN ADDS AN INTERESTING FLAVOR TO THE CRAB CAKES, BUT THEY WILL BE MORE DELICATE TO WORK WITH.

Ingredients

1 pound freshly cooked crabmeat, well drained
¼ cup finely chopped fresh parsley
2

Europe
Norway
Scandinavian
Fish course
Starter
Pescatarian
Scandinavia
Nordic

Method

In a medium bowl, combine all of the ingredients except the butter and garnishes, mixing gently until you have a firm mixture. If the mixture is too liquid, add more flour.

Heat the butter in a large nonstick skillet over medium heat. Working in batches, using your fingers and a spoon, mold the crabmeat mixture into 12 small cakes and add to the skillet., making sure you do not crowd th