Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Quarter tomatoes. Trim and thinly slice scallions. Mince or grate 1 clove garlic (we sent more). Halve potatoes lengthwise. Zest and halve lemon (halve both lemons for 4 servings).

Toss potatoes on a baking sheet with a large drizzle of olive oil, paprika, salt, and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 20-25 minutes.

Meanwhile, in a small bowl, combine mayonnaise, mustard, garlic, half the lemon zest, and lemon juice to taste. Season with salt.

Place panko on a plate; season with salt and pepper. Pat crab cakes dry with paper towels; gently press both sides into panko to coat. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated crab cakes and cook until golden brown on first side, 4-6 minutes. Add 1 TBSP butter (2 TBSP for 4 servings), flip crab cakes, and cook until golden brown on other side, 4-6 minutes more.

In a large bowl, toss together tomatoes, scallions, a drizzle of olive oil, half the arugula (all for 4 servings), a big squeeze of lemon juice, and remaining lemon zest. Season with salt and pepper.

Divide crab cakes, salad, and potatoes between plates. Top crab cakes with aioli. Serve any remaining aioli on the side for dipping.