Corn and Crab Cakes

Combine 3 cups arugula and 1 cup parsley leaves with fresh lemon juice to garnish the salad.
To make the cupcakes, combine the first 8 ingredients in a large bowl, stirring until smooth. Add 3/4 cup panko. Divide the mixture into 8 equal portions; shape each into a 1-inch thick patty. Place the cutlets in a single layer on a small baking sheet. Place the patties in the freezer for 20 minutes or until they are firm.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add the remaining 3/4 cup panko to the pan; lightly brush the panko with cooking spray. Cook for 2 minutes or until browned, stirring frequently. Place toasted panko in a shallow dish; roll crab patties in toasted crumbs. Wipe the baking sheet thoroughly with paper towels.Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; whisk to coat. Brush 4 cakes on both sides with cooking spray. Place the frosted muffins in the pan; cook for 4 minutes on each side or until golden brown. Remove from the mold and keep warm. Repeat with the remaining butter, cooking spray, and crab cakes.To make the sauce, combine the parsley and other ingredients in a small bowl, mixing well. Serve with brownies.