Ingredients:

-1/2 cup canola oil
-1 pound lump crabmeat
-grated zest of 4 large lemons
-3 tablespoons fresh lemon juice
-2/3 cup mayonnaise
-ground black pepper
-flour for dredging
-2 tablespoons olive oil
-7 ounces baby arugula

1. Heat the oil in a very large pan over high heat
2. In a large bowl, combine crabmeat, lemon zest, 1 tablespoon of the lemon juice, and the mayonnaise
3. Season well with pepper
4. Divide the mixture into 8 equal portions and form each into a patty about 3/4 inch thick
5. Spread the flour on a plate and season with pepper
6. Gently dredge the patties in the flour and place them in the pan
7. Cook for 2 1/2 minutes per side, or until golden brown
8. Drain on paper towels
9. Combine all the remaining 2 tablespoons lemon juice with the olive oil
10. Toss the arugula gently with the lemon dressing, and season with pepper
11. Place 2 crab cakes on each plate and place a pile of arugula salad next to them
12. Serve immediately