3/4 c. plain dry breadcrumbs
1 lb. fresh crabmeat, drained and carefully picked over
1/4 c. mayonnaise
3-plus T. chopped, fresh chives
1 T. Worcestershire sauce
1 T. Dijon mustard
1/4 t. hot sauce (we like Cholula)
1 large egg, beaten to blend
1/4 c. vegetable oil
10 to 12 c. mixed baby green
Lemon Vinaigrette (mix together):
1/2 c. olive oil
3 T. fresh lemon juice
1 T. minced shallot
1-1/2 t. Dijon mustard
1/2 t. grated lemon peel
1/2 t. salt
Line a baking sheet with waxed paper.
Place 1/2 c. breadcrumbs in a shallow dish. Mix crabmeat, mayo, most of the chives (saving a little to garnish), Worcestershire, mustard, hot pepper sauce, and remaining breadcrumbs in a medium bowl to blend. Season with salt & pepper. Mix in egg.
Using two T. for each cake, form crab mixture into 20 1-1/2-inch-size cakes. Coat crab cakes with breadcrumbs in dish, pressing crumbs to adhere. Transfer crab cakes to prepared baking sheet, cover, and refrigerate for at least 1 hour (or up to 6 hours).
Heat oil in a large, heavy skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and heated through (about 2 minutes per side). Transfer crab cakes to paper-towel lined plate.
Place washed greens in a large bowl, toss with lemon vinaigrette to dress lightly (reserving a little). On a salad plate, place 2 crab atop salad greens and drizzle with 1 t. vinaigrette over each cake. Sprinkle with reserved chopped chives and serve.