Crab Cakes with Aïoli

Ingredients

• 1 cup arugula leaves 
• 9  biscuits split mini
• 0.3 teaspoon pepper black freshly ground
• 1 cup breadcrumbs divided fine
• 0.5 cup celery finely chopped
• 2 tablespoons dijon mustard 
• 2  egg yolks 
• 2  garlic cloves minced
• 2 tablespoons green onions chopped
• 0.3 teaspoon hot sauce 
• 0.3 cup juice of lemon fresh divided
• 1 pound lump crab 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese freshly grated
• 18 slices roma tomatoes red yellow
• 0.5 teaspoon salt divided
• 1 teaspoon seafood seasoning 
• 1 cup vegetable oil divided
• 0.3 teaspoon pepper white
• 0.5 teaspoon worcestershire sauce 
• 1 cup onion yellow finely chopped

Equipment

• food processor
• bowl
• frying pan
• paper towels
• skewers

Directions

1. Heat olive oil in a skillet over medium heat.
2. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Saut 5 minutes. Stir in garlic; saut 2 minutes.
3. Remove from heat; cool 5 minutes.
4. Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.
5. Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.
6. Stir in 1/2 cup aoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.
7. Combine remaining 1/2 cup breadcrumbs and seafood seasoning in a shallow dish. Dredge crab cakes in seasoned breadcrumbs.
8. Heat half of remaining oil in a large nonstick skillet over medium-high heat. Fry half of crab cakes in hot oil 2 to 3 minutes on each side until golden brown.
9. Drain on paper towels. Repeat with remaining oil and cakes.
10. Place tomato slice on half of biscuit. Top with crab cake; dollop with aoli and top with arugula leaves. Skewer with long wooden or bamboo pick to secure. Repeat.