Crab Cake Salad ..... A great make ahead dish with the versatility of a salad or appetizer.

Crab Cake Salad

Ingredients: 
Crab cakes 
1 pound cooked crab meat 
1 egg, lightly beaten 
1 Tablespoon mayonnaise 
1/2 cup panko or white bread crumbs 
4 green onions, white part only, thinly sliced 
1/4 teaspoon salt, plus more to taste 
1/4 teaspoon white pepper plus more to taste Cayenne pepper, to taste (optional) 

Dressing 
1 cup mayonnaise 
2 teaspoons Dijon mustard 
1 1/2 Tablespoons fresh lemon juice 
2 Tablespoons chopped fresh dill 

Salad Leaves from 1 head butter lettuce 
6 radishes, cut into matchsticks 

Directions: 
Crab Cakes 
In a bowl, stir together egg, mayonnaise, panko or bread crumbs, green onions, salt, white pepper, and cayenne. Gently toss crab meat with mixture to coat being careful not to break apart crab pieces. Form into 8 patties and refrigerate 2 to 12 hours. 

In electric skillet set at 350, 
melt 
4 Tablespoons butter with 
2 Tablespoons olive oil. 

Fry crab cakes until golden brown, 5 to 6 minutes per side. Drain on paper towels. Serve on bed of lettuce and radishes; pass dressing. Serves 4 

Dressing 
Blend 1 cup mayonnaise, mustard, lemon juice, salt, white pepper, and cayenne until smooth. Pulse in dill. Refrigerate dressing.