Crab Cakes with Spring Greens, Egg and Avocado

1. In a medium bowl, add the crab cake ingredients and mix lightly to combine. Form 4 cakes and set aside.

2. Heat a medium saute pan to medium-high, spray with cooking spray and add the crab cakes. Fry until golden brown on each side, about 10 minutes total. Allow to cool for 5 minutes before serving.

3. In a small canning jar add the dressing ingredients and shake well to combine.

4. In a large bowl add the lettuce and toss with the vinaigrette to coat. Arrange lettuces on 2 large serving plates. Place the hard boiled eggs, tomatoes and avocado around and top with the crab cakes.