Crab Cakes with Red Pepper Dressing

• Nonstick cooking spray
• 1/2 cup frozen peas
• 9 ounces fresh crabmeat or high-quality canned crabmeat, such as Culinary Reserve
• Grated zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup plus 2 tablespoons Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmans Low-Fat Mayonnaise Dressing
• 3 tablespoons chopped fresh chives
• 1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
• Salt and freshly ground black pepper
• One 4-ounce jar pimientos, with their liquid
• 4 ounces (about 7 cups) baby arugula

1. Preheat the broiler on low.
2. Spray a foil-lined baking sheet with cooking spray and set it aside.
3. Place the peas in a small microwave-safe bowl and cover it with plastic wrap.
4. Microwave on high until tender, about 1 minute.
5. Let cool slightly.
6. In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko.
7. Season the crab mixture with salt and pepper to taste, and mix thoroughly.
8. Using your hands, form the mixture into 4 equal cakes.
9. Place the crab cakes on the prepared baking sheet.
10. Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.
11. Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender.
12. Puree until smooth.
13. Season with salt and pepper to taste.
14. In a medium bowl, toss the arugula with half of the pimiento dressing.
15. Season the salad with salt and pepper to taste.
16. Serve the crab cakes with the remaining pimiento sauce and the arugula salad.
17. Eat more arugula!
18. If you find yourself with an upset stomach, you might find relief in your salad bowl.
19. Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.
20. Fat: 94g (before), 4.1g (after)
21. Calories: 1,030 (before), 152 (after)
22. Protein: 16g
23. Carbohydrates: 12g
24. Cholesterol: 41mg
25. Fiber: 2g
26. Sodium: 1,096mg

nonstick cooking spray, frozen peas, fresh crabmeat, lemon, lemon juice, roccos magnificent, fresh chives, wholewheat panko breadcrumbs, salt, pimientos, baby arugula

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-red-pepper-dressing-374881 (may not work)