Crab Cakes with Red Pepper Dressing

Preparation

1. Step 1

   Preheat the broiler on low. Spray a foil-lined baking sheet with cooking spray and set it aside.

   Step 2

   Place the peas in a small microwave-safe bowl and cover it with plastic wrap. Microwave on high until tender, about 1 minute. Let cool slightly.

   Step 3

   In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko. Season the crab mixture with salt and pepper to taste, and mix thoroughly. Using your hands, form the mixture into 4 equal cakes.

   Step 4

   Place the crab cakes on the prepared baking sheet. Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.

   Step 5

   Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender. Puree until smooth. Season with salt and pepper to taste.

   Step 6

   In a medium bowl, toss the arugula with half of the pimiento dressing. Season the salad with salt and pepper to taste.

   Step 7

   Serve the crab cakes with the remaining pimiento sauce and the arugula salad.

2. healthy tips

   Step 8

   Eat more arugula! If you find yourself with an upset stomach, you might find relief in your salad bowl. Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.

3. nutrition information

   Step 9

   Fat: 94g (before), 4.1g (after)

   Step 10

   Calories: 1,030 (before), 152 (after)

   Step 11

   Protein: 16g

   Step 12

   Carbohydrates: 12g

   Step 13

   Cholesterol: 41mg

   Step 14

   Fiber: 2g

   Step 15

   Sodium: 1,096mg