Ingredients

Nonstick aluminum foil
1/2 cup panko bread crumbs
4 (3-oz) crab cakes, thawed
1/2 cup bacon pieces
1 lemon, for zest/juice
2 oz spicy pickle spears (or chips), chopped finely
1/4 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1/2 cup mayonnaise
1/2 teaspoon minced roasted garlic
1 small cucumber, sliced thinly
2 cups baby arugula

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs in a shallow dish. Flatten crab cakes into 3-inch disks, then press into bread crumbs, coating both sides. Place crab on baking sheet; bake 7 minutes, then flip and bake 6–8 more minutes and until 165°F.
  2. Place bacon pieces in microwave-safe bowl; microwave on HIGH for 45–50 seconds or until crisp. Zest lemon (1 teaspoon); squeeze for juice (1 tablespoon). Chop pickles (about 1/2 cup). Combine zest, juice, pickles, trinity, mayonnaise, garlic, and bacon; whisk to blend and chill remoulade until ready to use.
  3. Slice cucumber (about 24 slices). Place arugula on a serving platter (or plates). Top with cucumbers, crab cakes, and remoulade; serve immediately.
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