Crab Cakes

Ingredients

• 1 bunch arugula washed and trimmed
• 2  bay leaves 
• 5 ounces sourdough bread crumbs fresh
• 12 ounces dungeness crabmeat cooked
• 1  egg white 
• 2 tablespoons chives fresh chopped
• 1  juice of lemon juiced
• 1  juice of orange juiced
• 2 tablespoons mayonnaise 
• 0.3 cup olive oil extra-virgin
• 4 servings salt and pepper to taste
• 1  shallots minced
• 1 tablespoon cooking sherry 
• 4  tomatoes peeled seeded chopped
• 4 tablespoons butter unsalted divided
• 3 tablespoons vegetable oil 
• 0.5 tablespoon sambal 
• 0.5 tablespoon sambal 

Equipment

• frying pan
• whisk
• mixing bowl

Directions

1. In a mixing bowl, combine the crab meat with the bread crumbs.
2. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
3. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side.
4. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
5. Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots.
6. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes.
7. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes.
8. Whisk in the olive oil, season with salt and pepper.
9. Remove from heat and serve warm with Crab Cakes.