Crab Cakes with Arugula & Rouge Tartar Sauce

• Crab Cakes
• 2 qt. crabmeat
• 1-1/4 qt. dry bread crumbs
• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 4 each eggs, beaten
• 1/4 cup red bell peppers, diced
• 1/4 cup green peppers, diced
• 1/4 cup red onions, diced
• 4 tsp. fresh tarragon, chopped
• Rouge Tartar Sauce
• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1 cup GREY POUPON Rouge Dijon Mustard
• 1/2 cup kosher dill pickle spears, chopped
• 4 tsp. canola oil
• 2 qt. arugula

1. Crab Cakes: Combine ingredients.
2. Refrigerate at least 1 hour.
3. Portion mixture into 1/2-cup balls; gently press down to form into cakes.
4. Refrigerate until ready to use.
5. Rouge Tartar Sauce: Combine mayo, mustard and pickles.
6. For each serving: Heat 1 tsp.
7. oil in saute pan on medium heat.
8. Sear 1 crab cake 3 to 4 min.
9. on each side or until golden brown on both sides.
10. Arrange 2 cups arugula on serving plate; top with crab cake.
11. Serve with about 2 Tbsp.
12. Rouge Tartar Sauce.

cakes, crabmeat, bread crumbs, mayonnaise, eggs, red bell peppers, green peppers, red onions, fresh tarragon, tartar sauce, mayonnaise, mustard, kosher dill, canola oil, arugula

Taken from www.kraftrecipes.com/recipes/crab-cakes-arugula-rouge-tartar-sauce-165761.aspx (may not work)