In a large bowl gently flake the Dungeness crab meat with a fork, removing any stray shell pieces. Add panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, minced scallion, chopped parsley and tarragon, lemon zest, lemon juice, Old Bay, salt and pepper. Fold gently until combined, taking care not to break up the lump crab too much. If the mixture seems too wet to hold, add up to 2 tbs additional panko; if too dry, add 1 tbs mayonnaise.

Form cakes

Portion the mixture into four 3-inch cakes (about 1/4 cup mixture each for 2-3 larger cakes or smaller for 4). Gently press to compact but don't overwork. Place on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm for easier frying.

Cook crab cakes

Heat a large skillet over medium heat and add butter and oil. When foaming subsides and the pan is hot, add crab cakes without crowding. Cook 3–4 minutes on the first side until deep golden brown, then carefully flip and cook 2–3 minutes more until cooked through and golden. Transfer to a rack or paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Avocado Goddess (creamy dressing for avocado & apples)

In a small bowl or blender, mash the avocado then whisk or blend with Greek yogurt, lemon juice, olive oil, minced garlic, chopped chives, salt and pepper until smooth and creamy. Taste and adjust seasoning. If too thick, thin with 1–2 tsp water or additional lemon juice. Chill until ready to use.

Shaved Vegetables & Apples

Using a vegetable peeler or mandoline, shave carrots into long thin ribbons. Thinly slice radishes into rounds or shave for larger ribbons. Thinly slice or shave the Granny Smith apple into matchsticks or thin rounds and toss immediately with 1 tsp lemon juice to prevent browning. Season the vegetables and apple lightly with sea salt. Keep refrigerated until plating.

Citrus Vinaigrette

In a small bowl, whisk together orange juice, lemon juice, white wine vinegar, Dijon mustard and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste. Taste and adjust acidity or sweetness as needed. Keep at room temperature or chilled briefly; whisk again before using if separated.

Garnish & Assembly

Arrange shaved carrots, radish and Granny Smith apple on warmed plates or a serving platter. Drizzle a light amount of citrus vinaigrette over the salad components (about 1 tsp per plate) and toss lightly so ribbons are glossy but not saturated.

Spoon or pipe small dollops of the avocado goddess dressing around the plated vegetables and apple (about 1–2 tbs per plate). Halve or quarter leftover avocado if used and nestle near the salad if desired.

Place 1–2 warm Dungeness crab cakes atop or beside the dressed shaved salad. Garnish with microgreens, a sprinkle of chopped parsley and torn tarragon leaves. Serve with lemon wedges on the side for additional brightness.

Optional finishing: drizzle a touch more citrus vinaigrette over the crab cakes (lightly) and finish with a grind of black pepper. Serve immediately while crab cakes are warm and salad is crisp.