Crab Cakes With Spring Greens, Egg & Avocado

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Farmgirl Gourmet


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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

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

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