Place picked Dungeness crab meat in a large bowl and inspect for any remaining shell fragments; gently flake large lumps with a fork so you have bite-sized pieces.

Mix binding ingredients

In a small bowl whisk together mayonnaise, beaten egg, Dijon mustard, lemon juice, Worcestershire sauce, minced shallot, parsley, chives, seafood seasoning, salt and pepper until smooth.

Combine crab mixture

Pour the mayo-egg mixture over the crab meat. Gently fold in 3/4 cup breadcrumbs, mixing only until combined — avoid overworking so cakes remain tender. If mixture feels too wet to form, add up to 2 tablespoons additional breadcrumbs. Taste and adjust seasoning.

Form cakes

Divide mixture into four equal portions (for larger cakes) or six smaller portions. Using lightly oiled hands, gently shape each portion into a compact round cake about 2 to 2 1/2 inches thick. Press firmly but do not compress excessively. Place on a parchment-lined plate and refrigerate at least 20 minutes to firm (this helps them hold while frying).

Cook crab cakes

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons butter; when butter foams and the pan is hot, add crab cakes (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side, until golden brown crust forms and cakes are heated through. If cakes brown too quickly, reduce heat to medium-low and finish cooking. Transfer to a wire rack or paper towel–lined plate to drain and keep warm in a low oven (200°F / 90°C) while finishing remaining cakes.

Arugula Salad

In a mixing bowl toss baby arugula with 2 teaspoons olive oil, 1 teaspoon lemon juice, 1/4 teaspoon sea salt and a pinch of black pepper. Toss gently just before plating to keep leaves crisp.

Lemon-Herb Drizzle (optional)

Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, chopped parsley and chives, honey (if using) and 1/8 teaspoon salt until emulsified. Taste and adjust acidity or salt as desired.

Finish & Serve

Divide dressed arugula among four plates (or two plates for larger portions), creating a small bed in the center of each. Place one or two warm crab cakes on top of the arugula.

Spoon a little lemon-herb drizzle around or over the crab cakes as desired. Garnish with microgreens or chopped parsley and serve with lemon wedges on the side.

Serve immediately while crab cakes are warm and arugula crisp.