Grilling and a topping of herbed chèvre elevates these from simple crab cakes to brilliant burgers.

1. Pick out and discard any shells in crab meat. grate 1 tsp of lemon zest and squeeze 2 tbsps of juice; set aside.

2. In large bowl, beat together mayonnaise, egg, mustard, celery seed, onion powder, lemon juice, lemon zest, and hot sauce. gently stir in crab meat, scallions, salt and pepper, and breadcrumbs. Form into 6 firm patties; refrigerate 30 minutes.

3. Heat grill to medium-high. Brush burgers with butter and grill 2 to 3 minutes per side. Meanwhile, lightly toast buns. Arrange arugula on bottom half of buns; top each with crab burger, 2 tbsps chèvre, and remaining bun.

Recipe by Jacqueline Plant
Photo by Caroline Yi