Crab Cakes with Arugula Salad

Ingredients

• 1 large egg
• 1/4 c. fresh parsley, chopped, plus more for topping
• 2 1/2 tsp. Old Bay Seasoning
• 1 1/2 tsp. dijon mustard
• 3/4 tsp. garlic salt
• 1 1/2 c. mayonnaise
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper
• 2 lemons, plus wedges for serving
• 3/4 c. panko
• 1 1/2 lb. pounds lump crabmeat (fresh or canned), drained and picked over
• 4 tbsp. salted butter, melted
• 1 tbsp. capers, drained and chopped
• 5 oz. baby arugula
• 2 tbsp. olive oil
• 1/3 c. shaved parmesan cheese (about 1 ounce)

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