Pan-seared crab cakes with minimal filler, served over peppery arugula with a lemon-Dijon vinaigrette. Light, elegant, and zinc-rich.
Gently mix crab meat with beaten egg, Dijon mustard, chopped parsley, and a pinch of salt.
Form into 4 cakes, handling gently to keep them loose.
Heat olive oil in a non-stick skillet over medium heat.
Cook crab cakes 3-4 minutes per side until golden and crisp.
Toss arugula with olive oil, lemon juice, and a little Dijon for the vinaigrette.
Plate arugula salad and top with crab cakes.
Garnish with lemon wedges and serve immediately.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.