Crab Cake and Arugula Salad

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

1. In a bowl, whisk eggs, mayo, onion and mustard. Add crab, crackers, salt & pepper.
2. Spread panko bread crumbs on a sheet pan. Shape between 5-8 cakes and roll them in break crumbs until fully coated.
3. Saute over medium heat until golden brown (in oil and a little butter) about 3 min each side.
4. Serve on a bed of arugula with a drizzle of olive oil and balsamic vinegar, with a squeeze of lemon.