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1
Preheat the broiler on low.
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2
Spray a foil-lined baking sheet with cooking spray and set it aside.
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3
Place the peas in a small microwave-safe bowl and cover it with plastic wrap.
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4
Microwave on high until tender, about 1 minute.
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5
Let cool slightly.
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6
In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko.
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7
Season the crab mixture with salt and pepper to taste, and mix thoroughly.
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8
Using your hands, form the mixture into 4 equal cakes.
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9
Place the crab cakes on the prepared baking sheet.
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10
Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.
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11
Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender.
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12
Puree until smooth.
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13
Season with salt and pepper to taste.
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14
In a medium bowl, toss the arugula with half of the pimiento dressing.
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15
Season the salad with salt and pepper to taste.
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16
Serve the crab cakes with the remaining pimiento sauce and the arugula salad.
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17
Eat more arugula!
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18
If you find yourself with an upset stomach, you might find relief in your salad bowl.
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19
Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.
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20
Fat: 94g (before), 4.1g (after)
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21
Calories: 1,030 (before), 152 (after)
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22
Protein: 16g
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23
Carbohydrates: 12g
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24
Cholesterol: 41mg
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25
Fiber: 2g
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26
Sodium: 1,096mg
