{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Oven-baked lump crab cakes with oats and an arugula-tomato salad",
 "description": "A Chesapeake-style dinner of lump crab bound with oat crumbs, egg and a spoon of light mayonnaise, folded with bell pepper and celery, baked in 1 tbsp of olive oil and served on a lemony arugula and tomato salad.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "12 oz (340 g) cooked lump blue crab from a container, drained and picked over for shell",
  "1 large egg",
  "1 tbsp light mayonnaise",
  "2 tsp prepared yellow mustard",
  "1 tbsp lemon juice, for the cakes",
  "½ cup (75 g) chopped red bell pepper",
  "½ cup (50 g) chopped celery",
  "4 medium scallions (15 g each), sliced thin",
  "2 tbsp chopped fresh parsley",
  "½ cup (40 g) rolled oats, pulsed to a coarse crumb",
  "1 tsp paprika",
  "¼ tsp celery seed",
  "½ tsp ground mustard seed",
  "⅛ tsp cayenne pepper",
  "½ tsp black pepper, for the cakes",
  "½ tsp garlic powder",
  "1 tbsp olive oil, for the sheet and the tops",
  "6 cups (60 g) baby arugula",
  "1½ cups (225 g) cherry tomatoes, halved",
  "1 cup (52 g) sliced cucumber",
  "1 tbsp olive oil, for the salad",
  "2 tbsp lemon juice, for the salad",
  "¼ tsp black pepper, for the salad"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Pulse the oats in a blender or food processor 5 or 6 times, until most are the size of coarse crumbs. Drain the crab in a colander, press it gently with a spoon, and spread it on a plate. Pick out any bits of shell you see."
  },
  {
   "@type": "HowToStep",
   "text": "In a large bowl stir the egg, mayonnaise, mustard, 1 tbsp lemon juice, paprika, celery seed, ground mustard, cayenne, ½ tsp pepper and garlic powder until smooth. Stir in the bell pepper, celery, scallions, parsley and oat crumbs. Fold in the crab with a rubber spatula, keeping the lumps whole. No salt goes in; the crab already carries it."
  },
  {
   "@type": "HowToStep",
   "text": "Shape 8 cakes, about ⅓ cup each (an estimate from the weight of the mix), pressing so each holds together. Set them on a plate, cover, and chill 30 minutes so the oats soak up the moisture and the cakes firm."
  },
  {
   "@type": "HowToStep",
   "text": "While they chill, heat the oven to 425 °F. Spread half the olive oil (½ tbsp) over a rimmed baking sheet, then lay the chilled cakes on it and brush the tops with the other ½ tbsp. All 1 tbsp is counted, though some stays on the sheet."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 10 minutes, turn each cake once with a wide spatula, and bake 8 to 10 minutes more, until the outside is deep gold and the middle reads 160 °F on a thermometer (USDA, egg dishes). The crab is already cooked; the egg is what needs the heat. Shellfish is done when the flesh is pearly or white and opaque (HHS/USDA/FDA/CDC)."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the arugula, tomatoes and cucumber with the salad olive oil, 2 tbsp lemon juice and ¼ tsp pepper. Plate 2 cakes on about 2 cups of salad per person. Refrigerate leftover cakes within 2 hours, or within 1 hour if it is above 90 °F out (CDC). Reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "234 kcal",
  "proteinContent": "20.5 g",
  "carbohydrateContent": "14.9 g",
  "fatContent": "10.8 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "at least 3.9 g (1 row carries no value)",
  "sodiumContent": "435 mg",
  "fiberContent": "3.6 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/crab-cakes.jpg",
 "imageAlt": "Lump crab cakes, deep gold outside, flecked with red pepper, celery and scallion, on arugula with halved cherry tomatoes and sliced cucumber, on a plate",
 "url": "https://asharedpalate.com/crab-cakes"
}