Crab cake with rocket salad and remon dressing


  • 16 ounces lump crabmeat
  • 8 tablespoons butter, melted
  • 3⁄4 cup panko (Japanese bread crumbs)
  • 1⁄4 cup chopped green onion
  • 2 tablespoons lemon zest
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 to 3 tablespoons vegetable oil
  • Arugula and Red Bell Pepper Salad
  • Rémoulade Sauce


    step 1

    Line a baking sheet with wax paper or plastic wrap.

    step 2

    Remove any shell fragments from crab- meat. Place crab in a large bowl. Add melted butter, panko, green onion, lemon zest, salt, and pepper. Using your fingers, work crab mixture gently to combine. Divide into 12 equal portions, and firmly press into patties. Place on prepared baking sheet in a single layer. Cover loosely with plastic wrap. Refrigerate for at least 3 hours and up to overnight.

    step 3

    In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Place 4 to 6 crab cakes in skillet, being careful not to crowd pan. Cook for 2 minutes; flip, and cook 2 to 3 minutes more or until golden brown. Repeat with remaining oil and crab cakes.

    step 4

    Serve crab cakes over Arugula and Red Bell Pepper Salad. Drizzle with Rémoulade Sauce before serving.