Here is an irresistible recipe from Kay Osborn.
You can either make these from scratch OR you can get great crab cakes already made at grocery stores like Whole Foods and Bristol Farms.
1 lb. lump crab meat
1 slice bread, crust removed
2 Tbs. mayonnaise
1 ½ tsp. Old Bay Seasoning
2 tsps. finely chopped parsley
½ tsp. yellow mustard
1 egg, beaten
To make crab cakes, crumble bread. Mix in mayonnaise, Old Bay, parsley, mustard, and egg. Gently fold in crab meat. Shape into cakes. Refrigerate for 30 minutes. Bake at 425 for 10-15 minutes – depending on your oven. Alternatively, you can sauté them in a little bit of light olive oil in a non-stick skillet.
Red Pepper Sauce
1 16 oz. jar roasted red peppers
½ Tbs. mayonnaise
2-3 cloves of garlic (to taste)
¼ tsp. red pepper flakes
Salt and pepper to taste
Place red peppers, mayonnaise, garlic and red pepper flakes into food processor. Puree until smooth. Add salt and pepper to taste.
You’ll also need two lemons, one package of Arugula and one bunch of asparagus (roasted or any other way you choose).
To serve, place arugula and prepared asparagus on plate, place crab cake on a bed of arugula, drizzle sauce generously over crab cakes. Serve with lemon wedge and extra sauce on the side.