Crab Cakes over Mixed Greens with Lemon Dressing

Ingredients

• 0.5 teaspoon pepper black
• 2 tablespoons dijon mustard divided
• 1 large eggs lightly beaten
• 3 tablespoons green onions chopped
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind fresh grated
• 0.3 cup mayonnaise light
• 1 pound lump crab meat drained
• 2 tablespoons olive oil 
• 4 teaspoons olive oil divided
• 1.3 cups panko bread crumbs divided ( Japanese breadcrumbs)
• 10 ounce spring mix salad greens 
• 0.5 teaspoon salt 
• 1 tablespoon shallots minced
• 0.5 teaspoon sugar 
• 3 tablespoons water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 1 tablespoon Dijon mustard and next 8 ingredients in a medium bowl; stir well with a whisk. Cover and chill.
2. Combine remaining 1 tablespoon Dijon mustard, mayonnaise, and next 3 ingredients in a large bowl; stir with a whisk. Gently fold in 1/4 cup breadcrumbs and crabmeat. Shape mixture into 12 (1/2-inch-thick) patties. Dredge patties in remaining 1 cup breadcrumbs. Coat both sides of patties with cooking spray.
3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat.
4. Add 6 patties, and cook 4 minutes on each side or until browned.
5. Remove from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and patties.
6. Serve over greens; drizzle with dressing.