1 Cup Multi-Colored Grape Tomatoes, cut into quarters
2 Tsp. Olive Oil
1 Tbsp. Chopped Fresh Cilantro
1 Tbsp. Rice Vinegar
¼ Tsp. Salt
½ Cup Mayonnaise
2 Tbsp. Sriracha
2 Tsp. Toasted Sesame Oil
Preheat oven to 400°F. Line a sheet pan with parchment paper. For crab cakes combine quinoa, crab, cilantro and eggs in a medium mixing bowl. Mix well. Form crab mixture into eight 2 ½-in. patties and place onto sheet pan. Refrigerate until ready to cook.
For the salad, combine tomatoes, olive oil, cilantro, vinegar and salt in a small mixing bowl. Set aside. For the aioli, combine mayonnaise, sriracha and sesame oil in another bowl and stir until combined. Set aside.
Heat ¼ cup of olive oil in a large (12-in.) oven-proof skillet over medium high heat until hot. Carefully add crab cakes. Cook 4-5 minutes until golden brown. Turn crab cakes over and place into oven. Bake 7-9 minutes or until internal temperature registers 165°F.
Serve crab cakes with salad, aioli and arugula, if desired.