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Follow The Nurse Nutritionist

Crab Cakes with Arugula

1/2 cup diced celery

1/2 cup diced red or sweet onion

1 Tbsp Bay seasoning

1 Tbsp Dijon mustard

2 Tbsp Worcestershire sauce

1/4 cup chopped fresh parsley

2 eggs beaten

1 pound lump crab meat canned or fresh

8 oz arugula

Soften the onion and celery in a skillet. Add all ingredients together and form into cakes 1" thick.

Fry on seasoned iron skillet until golden brown, 5-7 minutes per side. Remove from pan and add 1/4 cup water to hot pan and arugula. Cover for 3 minutes. Remove from heat, add crab cakes and garnish with thin orange or grapefruit sections. Lime (or lemon) wedges squeezed on top adds a nice flavor.