Steamed green beans and toasted sliced almonds, to serve
Garnish: chopped fresh chives
Instructions
In the work bowl of a food processor, place 3 cups arugula, ⅓ cup oil, 2 teaspoons zest, lemon juice, 2 tablespoons water, and garlic; process until smooth. Set aside.
In a medium bowl, combine 1 cup bread crumbs, mayonnaise, egg, Old Bay, salt, pepper, and remaining 1 teaspoon zest. Gently stir in crabmeat and chives. Shape mixture into 8 patties. Place remaining 1½ cups bread crumbs in a shallow dish. Coat patties in bread crumbs. Refrigerate for 30 minutes.
In a large nonstick skillet, heat remaining 2 tablespoons oil over medium heat until hot. Add half of crab cakes to skillet; cook until golden brown, 2 to 3 minutes per side. Repeat with remaining crab cakes.
Divide remaining arugula among 4 serving plates. Top with crab cakes. Stir pesto, and drizzle over crab cakes and arugula. Garnish with chives, if desired. Serve with green beans and almonds.
Notes
A little mayonnaise added to the crab mixture helps to hold these crab cakes together.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crab-cakes-lemon-arugula-pesto/