Gently pick through 12 oz lump crab meat to remove any shells or cartilage. In a medium bowl combine 3 tbsp mayonnaise, 1 beaten egg, 1 tsp Dijon mustard, 2 tbsp finely chopped celery, 2 tbsp finely chopped green onion, 2 tbsp chopped parsley, 1 tsp Old Bay, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until just combined.

Add the crab meat and 3/4 cup panko breadcrumbs to the bowl. Using a rubber spatula, fold the crab in gently to keep lumps intact; avoid overworking. If the mixture feels too wet to form cakes, add up to 2 tbsp more breadcrumbs. Chill the mixture for 15–20 minutes to firm up (this helps cakes hold their shape).

Divide the chilled mixture into two equal portions (about 6 oz each). Lightly flour your hands and form each portion into a compact round cake about 3 inches in diameter and 1 inch thick. Lightly dust each cake with 1 tbsp all-purpose flour, shaking off excess.

Heat a large skillet over medium heat and add 1 tbsp unsalted butter and 1 tbsp neutral oil or vegetable oil. When the butter foams and the pan is hot (about 2–3 minutes), add crab cakes. Cook without moving for 3–4 minutes until golden brown, then carefully flip and cook another 3–4 minutes until the second side is golden and the interior reaches 145°F (or is opaque and set). If cakes brown too quickly, reduce heat to medium-low and cook a bit longer.

Transfer cooked crab cakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing the other cake if needed. Wipe skillet clean between batches if necessary.

Chipotle Vinaigrette

In a small bowl or jar whisk together 2 tbsp mayonnaise, 1 tbsp Greek yogurt, 1/2 tsp finely minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tsp red wine vinegar, 1/2 tsp honey, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp kosher salt, and 1/8 tsp black pepper until smooth.

Slowly whisk in 2 tbsp extra-virgin olive oil to emulsify. Taste and adjust heat or sweetness — add more chipotle for heat or a touch more honey to balance. Refrigerate up to 2 days; bring to room temperature before serving.

Salad & Assembly

In a medium bowl toss 2 cups baby arugula with 1 tbsp extra-virgin olive oil, 1 tsp lemon juice and 1/8 tsp salt to lightly dress the greens. Alternatively, toss arugula with 2–3 tbsp chipotle vinaigrette for stronger flavor.

Divide dressed arugula between two plates (or arrange in the center of a single appetizer plate). Place one warm crab cake on top of the arugula on each plate.

Drizzle about 1.5 tbsp chipotle vinaigrette over each crab cake and around the plate. Garnish with a lemon wedge and a sprinkle of chopped chives if desired. Serve immediately.