Ingredients

• Nonstick aluminum foil
• ½ cup panko bread crumbs
• 4 (3-oz) crab cakes
• ½ cup fully cooked bacon pieces
• 1 lemon, for zest/juice
• 2 oz spicy pickle spears (or chips), chopped finely
• ¼ cup tomato trinity mix (fresh diced tomatoes, onions, and bell peppers)
• ½ cup mayonnaise
• ½ teaspoon minced garlic
• 1 small cucumber, sliced thinly
• 2 cups baby arugula

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs in shallow dish. Flatten crab cakes into 3-inch disks, then press into bread crumbs, coating both sides (wash hands). Place on baking sheet; bake 7 minutes, then flip and bake 6–8 more minutes until browned and 165°F.
2. Place bacon pieces in microwave-safe bowl; microwave on HIGH 45–50 seconds or until crisp. Zest lemon (1 teaspoon); squeeze for juice (1 tablespoon). Chop pickles (about ½ cup). Combine zest, juice, pickles, trinity mix, mayonnaise, garlic, and bacon; whisk to blend and chill remoulade until ready to use.
3. Slice cucumber (about 24 slices). Place arugula on serving platter (or plates). Top with cucumbers, crab cakes, and remoulade; serve immediately.

Ingredients

• Nonstick aluminum foil
• 2 oz spicy pickle spears (or chips)
• 1 medium tomato
• 4 cups salt and vinegar potato chips
• ½ cup bacon pieces
• ½ cup sliced green onions
• 2 cups shredded sharp cheddar cheese, divided

Steps

1. Preheat oven on broil. Line baking sheet with foil. Chop pickles (about ½ cup) and tomato.
2. Place chips on baking sheet; sprinkle with bacon, onions, and 1 cup cheese. Broil 2–3 minutes or until cheese is melted. Serve topped with pickles, tomatoes, and remaining 1 cup cheese.