Petsto Crab Cake Salad

• 1 cup balsamic vinegar
• 1 tsp sugar
• 1 tbsp olive oil
• 1/2 cup finely diced red bell pepper divided
• 1/4 cup finely diced white onion
• 2 tbsp finely diced celery
• 1/2 lbs. cooked crabmeat, coarsely shredded.
• 1/4 bunch cilantro minced
• 1 tbsp mayonnaise
• 2 tsp pesto sauce
• 1 tsp panko breadcrumb
• 1/2 tsp dijon mustard
• 1 lime zested
• salt and pepper to taste
• 3 cups cleaned spinich leaves

1. place balsamic vinegar and sugar in a small saucepan;cook over medium-high heat for about 6 minutes or until reduced by half. Remove from heat;set aside to cool. Heat olive oil in a saute pan over medium high heat; add 1/4 cup bellpepper, onion, celery and cook for 2 to 3 minutes or until aldente. remove from heat and refrigerate until cool.
2. In a large mixing bowl, combine cooled vegatables, crabmeat, cilantro mayonnaise, pesto,breadcrumbs,dijon and lime zest. season with salt and pepper. loosley fill 2 1/4 inch cookie mold that is 1 inch deep; press to compact. Remove mold and repeat with remaining mixture; set aside. Cuth spinach int chiffonade(thin strips)place 3/4 cup spinach strips on each salad plate. place one crab cake on top of spinich; drizzle whith 1 tsp balsamic vinegar reduction garnish with 1 tbsp red bell pepper and serve.

balsamic vinegar, sugar, olive oil, red bell pepper, white onion, celery, cooked crabmeat, cilantro, mayonnaise, pesto sauce, breadcrumb, mustard, lime zested, salt, spinich leaves

Taken from www.epicurious.com/recipes/member/views/petsto-crab-cake-salad-1206267 (may not work)