Maryland Crab Cake Salad

Yield: Makes 4 servings

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

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.

Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.

Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.

Wine note: Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.