Maryland Crab Cake Salad

• 1/3 cup mayonnaise
• 1 1/2 teaspoons seafood seasoning
• 1 tablespoon capers, drained
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 pound fresh lump crabmeat, drained
• 1/2 cup finely diced red bell pepper
• 1/2 cup seeded, finely diced cucumber
• 1/2 cup minced green onion
• 1 tablespoon butter
• 1/4 cup Japanese breadcrumbs (panko)
• 4 cups mixed salad greens

1. Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.
2. Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.
3. Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.
4. Wine note: Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.

mayonnaise, seafood seasoning, capers, worcestershire sauce, mustard, lump crabmeat, red bell pepper, cucumber, green onion, butter, japanese breadcrumbs, mixed salad greens

Taken from www.myrecipes.com/recipe/maryland-crab-cake-salad (may not work)