In a large bowl, mix together crab meat, Ritz crackers, Ken’s Chipotle Mayonnaise, chives, Worcestershire sauce, Dijon mustard, lemon juice, salt and cayenne pepper. Shape into patties.
Heat oil in sauté pan over medium heat and add crab cakes. Sauté on both sides until golden brown and crab cakes are heated through.
Remove from pan. Place arugula on serving plate then crab cakes. Serve with horseradish.
