Serves: 4
Total Calories: 721

2 tablespoons vegetable oil
1 tablespoon minced jalapeño pepper skin and seeds removed
1/2 cup minced red bell pepper skin and seeds removed
1/4 cup minced onion
sea salt and freshly ground black pepper to taste
2 egg yolk
1 tablespoon Tabasco Hot Sauce
2 tablespoons fresh lime juice
5 tablespoons mayonnaise
1 tablespoon chopped chives
1/2 tablespoon finely chopped flat leaf parsley
2 teaspoons finely chopped cilantro
pinch cayenne pepper
1/2 pound jumbo lump crab meat
1/2 cup soft bread crumbs
1/4 cup panko bread crumbs
1/4 cup vegetable oil
3 sprigs lemon thyme
1 teaspoon unsalted butter
1/2 cup micro arugula
SALAD
2 cucumbers peeled, seeded, and thinly sliced
1 red onion thinly sliced
1/2 cup thinly sliced California green olives
1/4 cup chopped dill
1/2 cup olive oil
2 limes juiced
2 tablespoons thinly sliced scallion
2 tablespoons chopped parsley
sea salt and freshly ground black pepper to taste

In a large, heavy skillet, heat oil over medium-low heat. Add the jalapeño, bell pepper, onion, salt, and pepper. Sweat the vegetables until transparent, about 5 minutes. Remove from heat and cool. Place the vegetables in a mixing bowl and stir in the egg yolks, Tabasco, and lime juice. Fold in the mayonnaise, chives, parsley, cilantro, and cayenne pepper. Gently fold in the crabmeat and stir. Lightly mix in the breadcrumbs and panko so as not to break up the crabmeat. Adjust seasoning with salt and pepper. Shape the crabmeat into 4 patties.

At this point, make the salad. In a large mixing bowl, combine all salad ingredients and toss lightly.

In a heavy skillet, heat the oil over medium heat.

Carefully place the patties in the pan and cook slowly for 31?2 minutes. Turn the patties and add the thyme sprigs and butter and cook for 3 1?2 minutes, while continually basting.

Divide the salad in the center of four plates and top with a crab cake. Garnish with the micro arugula and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 721
Calories from Fat: 570

More Recipes from the Taste of Broadway Cookbook:
Marie's Chicken Livers
Crabmeat-Stuffed Avocado
Sea Scallops with Lemon Thyme, Mint, and Tomato Sauce
Chorizo al Vino Tinto
Bartolito
Shrimp Scampi
Ravioli Dopo Teatro
Smoked Trout and Fingerling Potato Cakes
Chicken Satay
Pan con Tomate
Stuffed Clams
Portobello Ole
Eggplant Involtino
Ultimate Crabcakes with Cucumber, California Olive, and Red Onion Salad