1 lb. back fin crabmeat
1 med. onion, chopped fine
3 scallions, sliced fine
1 jalapeno pepper, seeded and chopped fine
1/2 tsp. Tabasco sauce
2 tbsp. mayonnaise
1 1/2 c. fresh bread crumbs, Italian or French bread
3 - 4 tbsp. canola oil

Mix all ingredients well except oil. Shape into medium patties. Fry in canola oil; drain on paper towels. Serve on a bed of mixed lettuce with arugula lightly mixed with a dressing of 1/4 cup light olive oil and 1/3 cup balsamic vinegar.