Photo: Randy Mayor; Styling: Kathleen Royal Phillips
Prep Time
15 Mins
Cook Time
12 Mins
Chill Time
30 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Stir together first 6 ingredients. Cover and chill 30 minutes.

Step 2

Shape chilled crab mixture into 12 patties (about 1/3 cup each). Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large skillet over medium-high heat 2 minutes on each side or until golden. Drain on paper towels. Place 1 crab cake on bottom half of each roll; top each with arugula and a dollop of Dill-Caper Cream. Cover with top halves of rolls.

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