Maryland Crab Cake Salad

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 teaspoons seafood seasoning
• 1 tablespoon capers, drained
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 pound fresh lump crabmeat, drained
• 1/2 cup finely diced red bell pepper
• 1/2 cup seeded, finely diced cucumber
• 1/2 cup minced green onion
• 1 tablespoon butter
• 1/4 cup Japanese breadcrumbs (panko)
• 4 cups mixed salad greens

Preparation

1. Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.
2. Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.
3. Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.
4. Wine note: Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.