Crispy Crab Cakes

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Crab Cakes:

1 pound lump Dungeness crabmeat, drained

3 cups fresh bread crumbs, divided

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon hot sauce

3 eggs, divided

2 tablespoons chopped fresh parsley leaves

1/2 lemon, juiced

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup water

1 1/2 cups canola oil

Sweet and Tangy Remoulade:

1/2 cup mayonnaise

2 teaspoons sweet chili sauce

2 teaspoons blood orange juice

Pinch salt and freshly ground black pepper

Salad:

1/4 cup extra-virgin olive oil

2 tablespoons blood orange juice

1 tablespoon Dijon mustard

8 cups baby arugula

Salt and freshly ground black pepper