This is a variation on crab cakes I’ve done in the past. This time I only sauteed up shallots and garlic and threw a little chopped arugula in at the last few seconds. Added salt, pepper and chopped thyme. The hardest part of the crab cakes is getting the crab meat out of the shells, the rest is a cinch! The key is to not touch the cakes in the pan until the are crispy brown on the bottom or else they’ll completely fall apart. Put the patties in and walk away. I also used semolina flour to dredge them in instead of white flour. I like the texture better.
I just drizzled a quick dressing of shallots, lemon, salt and olive oil over the cakes and salad.