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Crab Cake and Arugula Salad
Ingredients
Units
Scale
- 1 pound of crab meat
- 2 eggs
- Panko bread crumbs
- 1/3 cup mayo
- 1/2 cup saltine crackers crushed
- 1/2 cup green onions chopped
- 1 tlb creole mustard or country dijon
- salt & pepper to taste
- arugula
- olive oil
- balsamic vinegar
- butter
- lemon
Instructions
- In a bowl, whisk eggs, mayo, onion and mustard. Add crab, crackers, salt & pepper.
- Spread panko bread crumbs on a sheet pan. Shape between 5-8 cakes and roll them in break crumbs until fully coated.
- Saute over medium heat until golden brown (in oil and a little butter) about 3 min each side.
- Serve on a bed of arugula with a drizzle of olive oil and balsamic vinegar, with a squeeze of lemon.
