Gluten-Free Pan-Seared Crab Cakes

Instructions

1. 1

   Wash and dry all produce, adjust oven rack to middle position, and preheat oven to 425 degrees

2. 2

   Finely chop tomatoes, trim and thinly slice scallions, mince garlic, cut potatoes in half lengthwise

3. 3

   Zest lemon until you have 1 teaspoon zest, then halve and squeeze 2 tablespoons juice into a small bowl

4. 4

   Toss potatoes on a baking sheet with olive oil and smoked paprika, season with salt and pepper

5. 5

   Roast potatoes in oven until tender and lightly crisped

6. 6

   Stir together mayonnaise, mustard, half the lemon zest, half the lemon juice, and garlic in a small bowl, season with salt

7. 7

   Heat vegetable oil in a large pan over medium heat, add crab cakes and cook until golden brown on bottom

8. 8

   Add butter to pan, flip crab cakes, and cook until golden brown on other side

9. 9

   Toss together tomatoes, half the scallions, remaining lemon juice and zest, a drizzle of olive oil, and half the arugula, season with salt and pepper

10. 10

    Divide crab cakes between plates, arrange salad on top, add potatoes to the side and dollop with aioli, garnish with remaining scallions and serve