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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.


  • 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).

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