Lemony Crab Cakes | Paula Deen

Ingredients

• 1 cup panko (Japanese bread crumbs), divided
• 2 tablespoons mayonnaise
• 1 large egg, lightly beaten
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon lemon zest
• 1 (8-ounce) container fresh lump crabmeat, drained and picked free of shell
• 2 tablespoons unsalted butter
• 3 tablespoons Olive oil
• fresh arugula
• Lemon wedges
• 3 tablespoons mayonnaise
• ½ teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon whole-grain Dijon mustard
• ½ teaspoon Old Bay Seasoning