Crab cakes with arugula salad and lemon vinaigrette

I love crab cakes, they are so easy to prepare, and make a delicious summer meal. These crab cakes are not overly breaded, and full of delicious crab meat and fresh herbs.

Here's my recipe for crab cakes with arugula salad and lemon vinaigrette.

Crab cakes:
1 C. jumbo lump crab meat
2 eggs
1 Tbs. Dijon mustard
1 Tbs. lemon zest
1 tsp. Old Bay Seasoning
1/2 tsp. ground black pepper
1/2 C. finely diced purple onion
1/2 C. finely diced red pepper
1 Tbs. chopped flat leaf parsley
2 Tbs. finely chopped chives or green onion
2 C. panko
1 C. high heat vegetable oil

Combine all ingredients until panko into a bowl and stir together with a fork to combine. Add panko to a plate. Place a piece of parchment paper on a cookie sheet and using your hands form crab cakes. I like to make them a little smaller than the palm of my hand. Dredge each crab cake in the panko and place on the parchment lined cookie sheet.

When all crab cakes have been made, cover them with another piece of parchment paper and refrigerate for at least 30 minutes up to 3 hours.

Heat oil on medium high heat in a pan with high sides. When oil is hot add 3-4 crab cakes to the pan, being sure they don't touch. Cook for 2-3 minutes per side or until panko is golden brown. Remove crab cakes and place on a few sheets of paper towels to drain any remaining oil. Continue cooking in batches.

Serve with a simple salad of baby arugula, halved cherry tomatoes and thinly sliced English cucumber. Drizzle with fresh lemon juice, olive oil, a pinch of kosher salt and a big pinch of black pepper.