1 lb. crabmeat
1 tbsp. finely chopped parsley
1 tbsp. fresh lemon juice
1 green onion, finely chopped
1 1/4 tsp Dijon mustard
1/2 tsp white pepper
1/4 tsp tabasco sauce
1/4 tsp Worcestershire sauce
1 pinch kosher salt
8 oz. halibut, cod or 8 oz. haddock fillets, finely chopped
1 egg, lightly beaten
3/4 cup 35% cream
3 tbsp. dry breadcrumbs
4 tbsp. butter, divided
1 large tomato, seeded and diced baby arugula
1 In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
2 In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
3 Form crabmeat mixture into 10 cakes (each about 1/3 cup). Chill for a minimum of 1 hour or overnight.
4 Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half the crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
5 Bake for 12 minutes or until cook through.
6 Garnish with diced tomato and baby arugula, if using.
7 Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.