Crab Cakes With Spring Greens, Egg And Avocado

• FOR THE CRAB CAKES:
• 12 ounces, fluid Lump Crab Meat - Precooked
• 1/3 cups Panko Breadcrumbs
• 1 whole Egg, Beaten
• 1 Tablespoon Light Mayonnaise
• 1/2 teaspoons Dijon Mustard
• 1/8 teaspoons Worcestershire Sauce
• 1/4 teaspoons Old Bay Seasoning
• 1 dash Salt
• _____
• FOR THE DRESSING:
• 2 Tablespoons Shallot, Peeled And Minced
• 1 Tablespoon Sugar
• 1/4 teaspoons Mustard Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Red Wine Vinegar
• 1/3 cups Canola Oil
• _____
• FOR THE SALAD:
• 4 cups Spring Greens
• 4 whole Hard Boiled Eggs, Halved
• 12 whole Grape Tomatoes, Halved
• 1 whole Avocado, Sliced

1. 1. In a medium bowl, add the crab cake ingredients and mix lightly to combine. Form 4 cakes and set aside.
2. 2. Heat a medium saute pan to medium-high, spray with cooking spray and add the crab cakes. Fry until golden brown on each side, about 10 minutes total. Allow to cool for 5 minutes before serving.
3. 3. In a small canning jar add the dressing ingredients and shake well to combine.
4. 4. In a large bowl add the lettuce and toss with the vinaigrette to coat. Arrange lettuces on 2 large serving plates. Place the hard boiled eggs, tomatoes and avocado around and top with the crab cakes.

fluid lump, breadcrumbs, egg, light mayonnaise, dijon mustard, worcestershire sauce, ubc, salt, dressing, shallot, sugar, ubc, salt, red wine vinegar, canola oil, salad, spring greens, eggs, grape tomatoes, avocado

Taken from tastykitchen.com/recipes/salads/crab-cakes-with-spring-greens-egg-and-avocado/ (may not work)