Crab Cakes with Crisp Salad and Lemon Caper Dressing

Ingredients

• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 1/2 cups picked, lightly packed Canadian, snow crabmeat (about 4 sides worth)
• 8 saltine crackers (with salted tops), finely crushed
• 2 green onions, thinly sliced
• 1 egg, beaten
• pinch of salt
• 1/3 cup panko breadcrumbs
• canola oil (for frying)
• ---FOR THE LEMON CAPER DRESSING---
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 tsp lemon zest
• 1 tbsp Lemon juice
• 1 tbsp finely chopped capers
• pinch of salt and pepper
• ----
• 4 cups Little Gem or Baby Romaine lettuce, torn
• 1 cup radicchio, thinly sliced
• 1 Avocado, sliced
• Lemon wedges

Directions

1. In a bowl, combine mayonnaise and garlic. Add crabmeat, saltine crumbs and green onions; stir just to combine. Separate into 4 equal portions and form into cakes.
2. In a bowl, whisk together egg and salt. Add panko to another bowl. Dip patties first into egg mixture, then into breadcrumbs. Refrigerate for a minimum of 30 minutes.
3. Lemon Caper Dressing: In a bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.
4. In a small nonstick skillet, heat 1/2 inch (1 cm) of canola oil to 350F. Fry cakes, flipping occasionally, until golden brown. Transfer to a paper-towel-lined plate to drain.
5. Arrange lettuce, radicchio and avocado on two plates. Drizzle with dressing. Top with crab cakes. Drizzle with additional dressing. Serve with lemon wedges.