Crab Cakes with Green Olive Vinaigrette

Ingredients

For the crab cakes:

• 8 ounces lump crab meat, canned or fresh

• 1/4 cup panko bread crumbs

• 1 large egg, beaten

• 1 tablespoon mayonnaise

• 2 tablespoons plain cream cheese, at room temp

• 1 tablespoon chives, finely chopped

• 1 tablespoon parsley, finely chopped

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons neutral oil

• 2 cups fresh arugula or other tender salad greens, for serving

For the vinaigrette:

• 1/4 cup Lindsay Crafted Green Ripe Pitted Olives, finely chopped

• 1 tablespoon grainy mustard

• 2 tablespoons white wine vinegar

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup extra virgin olive oil

• 1 tablespoon parsley, finely chopped

Cooking Directions

1. For the crab cakes:

2. Pick through crab meat, making sure to remove any small pieces of shell

3. In a bowl, gently combine all ingredients until mixed thoroughly, making sure not to break up the crab lumps too much. The mixture will be loose.

4. Let the mixture sit for 5-10 minutes to allow the breadcrumbs to hydrate.

5. Form into cakes, using about 2 tablespoons of the mixture, and pat together until lightly shaped. Chill crab cakes in the refrigerator for 5-10 minutes for them to firm up.

6. Heat oil in a medium saute pan over medium heat until shimmering. When oil is hot, add crab cakes and cook for 3 minutes. Gently flip, and cook for 3 minutes on the second side. The crab cakes should be golden brown on the exterior and just firmly held together.

7. Place on a rack to cool slightly before serving over greens with vinaigrette, or eat straight away!

8. For the vinaigrette:

9. Combine mustard, white wine vinegar, lemon juice, salt and pepper in a large bowl.

10. Whisk in olive oil slowly to emulsify into the dressing.

11. Stir in the chopped olives and parsley.

12. Serve over crab cakes and greens.