Ingredients:

1 pound Jonah Crab Meat
1 tbsp finely chopped fresh parsley
1 tbsp freshly squeezed lemon juice
1 green onion, finely chopped
1 tsp Dijon mustard
1/2 tsp white pepper
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
Pinch of Kosher salt
8 oz halibut or haddock fillet or cod, finely chopped
1 egg, lightly beaten
3/4 cup 35 % cream
3 tbsp dry bread crumbs
4 tbsp butter

Cooking Directions:

In a bowl combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco and Worcestershire sauces and salt; set aside. In large bowl combine chopped halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight. Form crabmeat mixture into 10 cakes (each, about 1/3 cup/ 80 mL). Chill for a minimum of 1 hour or up to overnight. Preheat oven to 375 °F (190 °C). Line baking sheet with parchment. Heat a large skillet over medium high heat; add half the butter and swirl to coat pan. Add half of the crab cakes and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes. Bake 12 minutes or until cooked through. Garnish with diced tomato and baby arugula.