1/2 cup sourdough breadcrumbs

1/2 bunch green onions finely chopped

1/2 bunch parsley finely chopped (2 teaspoons reserved for garnish)

Zest of 1 lemon

1/2 tablespoon Dijon mustard

Olive or grapeseed oil for frying

Arugula leaves, for garnish

For the Romesco sauce:

1. In a blender combine all the ingredients except for the oil, salt and pepper, and blend until pureed. Add the oil in slowly and blend until the mixture is emulsified. Add salt and pepper and a little water if too thick. Taste for seasoning. Reserve.

For the crabcakes:

1. Mix all ingredients together except the oil and garnish until well blended. Portion the mixture into 16 (2-ounce) cakes on a parchment-lined sheet and chill for an hour.

2. In a large frying pan add 2 tablespoons oil on medium heat. Saute the crab cakes in batches until browned and slightly crispy on both sides, about 3 to 4 minutes on each side. Be careful when turning them so they stay together. They should be golden brown on both sides.

3. Place the crab cakes on a baking sheet in a 275-degree oven to keep them warm. Add additional oil and saute the rest of the crab cakes until golden brown. Add more oil as needed.

4. To serve: Smear a dollop of Romesco sauce on the plate and place the crab cake on top with a sprinkle of chopped parsley and arugula leaves as garnish.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.