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1
In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine.
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2
Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
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3
Set up a breading station using 3 baking dishes or pie plates.
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4
In the first dish combine the flour with a healthy pinch of salt and pepper.
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5
In the second dish whisk together the remaining 2 eggs with 1/4 cup of water.
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6
In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper.
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7
Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs.
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8
Arrange on a sheet tray.
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9
Heat the canola oil in a large skillet over medium-high heat.
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10
Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side.
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11
Remove to a plate lined with paper towels to drain.
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12
Sweet and Tangy Remoulade:
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13
In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
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14
Salad:
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15
In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard.
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16
Add the arugula, season with salt and pepper, to taste, and toss to coat.
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17
To Serve:
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18
Divide the salad equally between 6 plates.
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19
Top with a crab cake, drizzle with remoulade and serve.
