8 ounces lump crabmeat (drained, picked for shells and rinsed)
2 tablespoons breadcrumbs
2 tablespoons chopped fresh parsley
3 tablespoons mayonnaise
2 tablespoons brown mustard
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons olive oil for sautéing
¾ cup white wine vinegar
⅓ cup olive oil
4 tablespoons creamy horseradish
1 teaspoon salt
6 cups mixed salad greens
Cut avocado in half and remove the pit. Scoop avocado flesh into blender. Add vinegar, olive oil, horseradish and salt. Blend until smooth (as an alternative, add avocado to a bowl and mash. Add remaining ingredients and combine with an electric hand mixer until smooth).
Yields 1½ - 2 cups.
In a large bowl toss mixed greens with ¾ cup tangy dressing.
for crab cakes:
Add crab meat to a bowl. Gently fold in remaining ingredients (except olive oil). Form into 4 cakes.
In a sauté pan, heat 2 tablespoons olive oil over medium high heat. Add crab cakes and sauté until golden brown approximately 3 minutes on each side, turning carefully.
for crab cake salad:
Plate salad. Place one or two crab cakes on top of tangy mixed greens.