California Crab Stack On Japanese Pickled Cucumber Mache Salad Dressed With Tarragon Dijon Dressing Recipes

Steps:

• Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
• Combine all ingredients except flower confetti and refrigerate.
• Whisk together all ingredients and refrigerate.
• Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

Steps:

• Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
• Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Steps:

• For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
• Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.