Crab Cake & Spicy Mustard Sauce w/ Tomato and Arugula Salad

From Krisann:

These crab cakes make a perfect meal or can be made smaller and served as an appealing appetizer.  Either way I think that you will really enjoy these.  I know that I did.

Ingredients:

• 1/3 cup chopped red pepper
• 2 TBLS mayonaise
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 – 1 tsp old bay seasoning
• 2 green onions chopped
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 TBLS Dijon mustard
• 1 1/3 cups panko (Japanese breadcrumbs) divided
• 1 lb lump crabmeat, drained
• 2 TBLS olive oil
• 2 TBLS mayonaise
• 2 TBLS reduced fat sour cream
• 2 tsp chopped fresh parsley
• 2 tsp dijon mustard
• 1 tsp white wine vinegar
• 1/8 tsp ground red pepper

Combine first 8 ingredients.  Add 1/3 cup panko and crab; toss gently.  Shape crab mixture into patties.  Place remaining panko in a shallow dish.  Gently dredge patties in panko.

Heat a large skillet over medium-high heat.  Add 1 TBLS oil to pan.  Add crab cakes to pan; cook 4 minutes on each side.  Remove from pan; keep warm.  Repeat procedure with remaining oil and crab cakes.

Combine 2 TBLS mayonnaise and remaining ingredients; serve with crab cakes.

Tomato and Arugula Salad:

Combine 2 TBLS white wine vinegar, 1 TBLS olive oil, 1/8 teaspoon salt, and 1 pint halved grape tomato in a medium bowl.  Add 4 cups arugula, and toss.  (toss salad just before serving so arugula doesn’t wilt).