Name: Crab Cakes with Arugula Salad
Prep time: 30 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 1 large egg; 1/4 c. fresh parsley, chopped, plus more for topping; 2 1/2 tsp. Old Bay Seasoning; 1 1/2 tsp. dijon mustard; 3/4 tsp. garlic salt; 1 1/2 c. mayonnaise; 3/4 tsp. kosher salt; 3/4 tsp. black pepper; 2 lemons, plus wedges for serving; 3/4 c. panko; 1 1/2 lb. pounds lump crabmeat (fresh or canned), drained and picked over; 4 tbsp. salted butter, melted; 1 tbsp. capers, drained and chopped; 5 oz. baby arugula; 2 tbsp. olive oil; 1/3 c. shaved parmesan cheese (about 1 ounce)

Step 1Position a rack in the middle of the oven and preheat the broiler. Combine the egg, parsley, Old Bay, mustard, garlic salt, ½ cup mayonnaise and ¼ teaspoon each salt and pepper in a large bowl. Grate in the zest of the lemons (reserve the lemons). Fold in the panko and crabmeat until everything is combined.

Step 2Brush a sheet pan with some of the melted butter. Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush the tops with the remaining melted butter.

Step 3Broil the crab cakes on the middle oven rack until the tops are golden and crisp, 5 to 7 minutes.

Step 4Meanwhile, for the rémoulade: Mix together the capers, remaining 1 cup mayonnaise, the juice of ½ lemon and ¼ teaspoon each salt and pepper in a medium bowl. Cover and refrigerate until ready to use.

Step 5Toss the arugula with the olive oil, the juice of ½ lemon and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.

Crab Cakes with Arugula Salad

Ingredients

Directions

Seafood