Here is what you need for the Crab Cakes:
1/3 cup mayonnaise
1 large egg, beaten
1 TBS Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
1/2 tsp hot sauce (optional)
1 lb. jumbo lump crabmeat, picked over for shells
3/4 cup panko bread crumbs (or crushed saltines)
2 TBS chopped parsley
Kosher salt and pepper
lemon and olive oil
Canola oil, for frying
Lemon wedges, for serving
Here’s what you need to do:
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, Old Bay and hot sauce, and season with salt and pepper.
Then in a medium bowl, stir together crab meat, panko, and parsley. With a spatula gently fold in mayo mixture, then form into 8 patties.
Place the patties in the fridge to firm up, and hour.
In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Toss the arugula with some lemon juice or vinegar and olive oil seasoned with a little salt and pepper.Place crab cakes on top. Serve with lemon and sauce.
Here’s what you need for the horseradish sauce:
1/2 cup mayonnaise
1TBS prepared horseradish
1 TBS Sriracha
1 TBS capers
1 TBS apple cider vinegar
1 tsp lemon juice
2 tsp Dijon mustard
1 shallot or half a small onion chopped
Put all of the ingredients to a food processor or blender and combine until smooth. Taste and season with salt and pepper if needed. Refrigerate until serving.
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