Ingredients
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1 lb lump crabmeat
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16 unsalted tops saltine crackers
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1/2 cup mayonnaise
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1 tbsp Nature's Promise® Organic Dijon Mustard
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1 1/2 tbsp finely chopped fresh parsley
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2 tsp Old Bay seasoning
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1 large egg
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1 lemon
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2 tbsp canola oil
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1 (5 oz) pkg baby arugula
Steps
1
Place the crab in a medium bowl. With fingers, pick through meat to check for any bits of shell. In a food processor, pulse the saltines until finely crushed and transfer to bowl with crab. Gently mix until combined without breaking up crab too much.
2
In a medium bowl, whisk together the mayonnaise, mustard, parsley, Old Bay, salt, and pepper. Spoon ¼ cup of mayonnaise mixture into small bowl and set aside. To mayonnaise in medium bowl, add the egg and beat until well combined. Add crab mixture and gently combine. Form into 8 cakes, about 1-inch thick. Place in freezer for 10 min.
3
Squeeze juice from half the lemon into reserved mayonnaise mixture and stir to combine. Cut remaining lemon half into wedges.
4
In 12-inch nonstick skillet, heat the oil on medium-high until hot. Add 4 crab cakes to pan and cook 2–3 min. per side, until deep golden brown. Transfer to paper towel–lined plate. Repeat with remaining crab cakes. Serve cakes over arugula with reserved sauce and lemon wedges.
