Crab Cakes on Spring Salad

INGREDIENTS:
1 lb jumbo lump crabmeat, shell pieces removed
2 TBL finely chopped green bell pepper
1 1/2 TBL mayo
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, finely chopped
1 cup panko, divided
2 TBL canola oil, divided
1/4 cup mayo
2 tsp minced shallots (or green onion)
1 tsp chopped tarragon
1 tsp parsley
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 white wine vinegar
1/4 tsp ground red pepper

DIRECTIONS:
Drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko and place remaining 3/4 cup in a shallow dish.
Divide crab mixture into 8 equal portions. Shape into patties and dredge through panko. Heat a large nonstick skillet over med-high heat and add 1 TBL oil. Add dredged patties; cook 3 minutes on each side. Remove from pan. To prepare remoulade, combine 1/4 mayo and remaining ingredients; serve with crab cakes.

For Salad:
Mixed Greens Baby Salad mix (or butter lettuce)
Shaved summer squash
Matchstick Carrots
Radishes, sliced (optional)
Lemon, Oil and Salt/Pepper

Combine all ingredients and toss. Serve crab cakes over.