Crab Cakes with Spring Greens, Egg and Avocado

After a weekend of indulgences, I thought a crisp salad would be perfect for lunch for me and the Hubs today.  I made up a quick vinaigrette of shallots and red wine vinegar and tossed it with Spring greens.  I had some Crab that I didn’t use for the Monopoly Party and tossed together a quick crab cake of shallots, egg, mayo spices and panko bread crumbs.  I flanked the salad with fresh sliced avocado and grape tomatoes.  It was quick delicious and light on the stomach.

Crab Cakes with Spring Greens, Egg and Avocado
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Crab Cakes
Ingredients
12 oz Lump Crab Meat
1/3 cup Panko breadcrumbs
1 egg, beaten
1 tbsp light mayonnaise
1/2 tsp dijon mustard
1/8 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
Salt to taste
Spray Oil for frying

Salad

2 tbsp shallot, peeled and minced
1 tbsp sugar
1/4 tsp mustard powder
1/2 tsp salt
3 tbsp red wine vinegar
1/3 cup canola oil

4 cups mixed Spring Greens
4 hard boiled eggs, halved
1 avocado, sliced
12 grape tomatoes, halved

Instructions
1 In a medium bowl, add the crab, panko, egg, mayonnaise, dijon, Worcestershire, Old Bay and salt and mix lightly to combine.  Form 4 cakes and set aside.
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 In a small canning jar add the shallot, sugar, mustard, salt, red wine vinegar and canola and shake well to combine.
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.

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