Crab Cake Salad

Crab Cake Salad Easy to prepare, this salad makes an impressive first course or light lunch. The recipe can easily be doubled to serve eight people.
1 lb. cooked fresh crabmeat, flaked
1 egg, lightly beaten 1 cup plus
1 Tbs. mayonnaise
1/2 cup white bread crumbs or panko
4 green onions, white part only, thinly sliced
1/4 tsp. salt, plus more, to taste
1/4 tsp. white pepper, plus more, to taste Cayenne pepper, to taste (optional)
2 tsp. Dijon mustard
1 1/2 Tbs. fresh lemon juice
2 Tbs. roughly chopped fresh dill
4 Tbs. (1/2 stick) unsalted butter
2 Tbs. olive oil Leaves from 1 head butter lettuce
6 radishes, cut into matchsticks

In a bowl, using a fork, stir together the crabmeat, egg, the 1 Tbs. mayonnaise, the bread crumbs, green onions, the 1/4 tsp. salt, the 1/4 tsp. white pepper and cayenne.

Form the mixture into 8 patties and place on a baking sheet.
Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Using an immersion blender or regular blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.

Line a baking sheet with paper towels. Melt the butter in a skillet with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside.

Serves 4 Adapted from Williams-Sonoma "Food Made Fast Series, Salad," by Brigit L. Binns (Oxmoor House, 2007)