Crab Cakes and Arugula Salad
Serves 4
I serve this with a horseradish sauce, recipe follows.
Here is what you need:
1 pound jumbo lump crabmeat, check carefully for any shell fragments
¾ cup plain panko bread crumbs
1 large egg
1/3 cup mayonnaise
2 TBS fresh chopped parsley
1 TBS Dijon mustard
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
½ tsp hot sauce (optional)
arugula
fresh lemon juice
olive oil
Kosher salt and fresh cracked black pepper
canola oil
Here is what you need to do:
In a medium bowl whisk together the mayo, egg, Worcestershire, Old Bay, hot sauce and Dijon. Season with a little salt and pepper.
In a larger glass bowl gently combine the crab, panko and parsley.
Gently fold in the mayo mixture.
Form into 8 patties.Heat canola oil in a large pan and cook patties 3 to 5 minutes per side. You can do this in batches because you do not want to crowd the patties.
Place the arugula in a large glass bowl and toss with some lemon juice, olive oil and salt and pepper.
Divide the arugula between 4 plates and place 2 crab cakes on each. Top with the horseradish sauce if desired. Let’s Eat!!
Horseradish Sauce:
In a bowl combine ½ cup mayonnaise, 1 TBS prepared horseradish sauce,
1 TBS Sriracha, 1 TBS capers (if large chop them),1 TBS apple cider vinegar, 1 TBS lemon juice, 2 tsp Dijon mustard, 1 shallot chopped. Taste and season with salt and pepper if you want.