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.