Crab Cake Salad

Crab Cake Salad

Ingredients:
¼ cup mayonnaise
2 teaspoons water
2 teaspoons lemon juice
1 teaspoon spicy brown mustard
1 teaspoon fresh chives, finely minced
½ teaspoon honey
1/8 teaspoon kosher salt
3 cups butterhead lettuce, torn
½ cup fresh mustard greens, torn
½ cup red bell pepper, diced
4 teaspoons radish, diced

Directions:
1. Prepare crab cakes according to package instructions. Remove crab
cakes from oven when done and let cool for 2 minutes.
2. While the crab cakes are cooking, combine mayonnaise, water, lemon
juice, mustard, chives, honey, and salt in a small bowl. Stir until fully
mixed. Cover bowl and chill in refrigerator until needed.
3. Toss the lettuce, greens, and bell pepper together in a large salad bowl.
Split salad evenly between 4 plates. Cut the cool crab cakes in half and
place 4 half-cakes on each plate. Remove dressing from refrigerator
and drizzle over each salad. Garnish with radish and serve.