Crab Cake Salad Recipe

In a small bowl combine 3 tbs Pommery mustard, 4 tbs mayonnaise, 1 tbs lemon juice and 1 tsp honey. Whisk until smooth.

Stir in chopped capers if using, then season with 1/4 tsp freshly ground black pepper and 1/8 tsp salt. Taste and adjust lemon, honey or salt to balance tang and sweetness. Refrigerate until ready to use.

Prepare crab mixture

Place jumbo lump crab meat in a large bowl and gently pick through to remove any shells, keeping lumps as intact as possible.

In a separate bowl combine 1/2 cup panko, 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp Pommery mustard, 1/2 tsp Worcestershire, 1/4 tsp hot sauce (optional), 1 tbs lemon juice, 1 lightly beaten egg, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Mix until incorporated.

Gently fold the panko mixture into the crab meat, being careful not to break up the lumps. Use a spatula and fold 6–8 times until the mixture holds together. Chill the mixture for 15 minutes to firm up.

Form the mixture into four 3/4-inch to 1-inch thick patties (about 3.5–4 oz each). Lightly coat the outsides with a little additional panko if desired for extra crispness.

Heat a large skillet over medium heat and add 1 tbs olive oil and 2 tbs butter. When butter is melted and foaming, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm plate and keep loosely tented while you assemble salads.

Prepare the produce: wash and dry 5 cups mixed greens and divide between four plates (approximately 1.25 cups per serving).

Slice the avocado in half, remove pit, peel and cut each half into thin slices. Immediately toss the julienned apple with a teaspoon of lemon juice to prevent browning.

Arrange halved cherry tomatoes, avocado slices and julienned apple attractively over the greens. Sprinkle 2 tbs toasted chopped pecans and a pinch of snipped chives onto each salad.

Place one warm crab cake on top of each salad. Spoon 1 to 1.5 tbs Pommery sauce over each crab cake and a little extra on the side for diners.

Garnish with a lemon wedge and serve immediately so crab cakes remain crisp.