In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice
, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan
lined with waxed paper.
Set up a breading
station using 3 baking dishes or pie
plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk
together the remaining 2 eggs
with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash
and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
Heat the canola oil in a large skillet over medium-high heat. Fry
the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain
Sweet and Tangy Remoulade:
In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula
, season with salt and pepper, to taste, and toss to coat.
Divide the salad equally between 6 plates. Top with a crab cake
with remoulade and serve.