coulibiac of salmon

with salt and pepper to taste.<br><br> Set aside. (Can be made one day ahead; cover and refrigerate. Allow the dressing to come to room temperature and whisk well before serving.) For Crab Cakes: In a large bowl, whisk together the mayonnaise, egg yolks, lem- on juice, and D3on mustard.<br><br> Stir in the next 7 ingredients until combined. Break up the crabmeat a li)le to 'nd and discard any pieces of shell. Add the crabmeat and 1 cup panko.<br><br> Let stand 10 minutes. The mixture should hold together but still be moist; add more panko if needed. Line a baking sheet with wax paper.<br><br> Spread remaining panko on a plate. Form crab mixture into twelve pa)ies, using about ¼ cup for each. Press both sides of pa)ies into panko.<br><br> Transfer crab cakes to the lined baking sheet. Cover and chill at least 1 hour and up to 1 day. Melt bu)er with oil in a large skillet over medium-high heat.<br><br> Working in batches, cook the crab cakes until golden brown on both sides, adding more bu)er and oil as needed, about 5 minutes total per batch. Keep warm in a 175-200°F oven. Meanwhile, in a large bowl, dress the mixed greens with enough vinaigre)e to just coat, being careful not to make them soggy.<br><br> Place a small mound of greens in the middle of each salad plate. Arrange three crab cakes per plate on top of the greens. Drizzle the vinaigre)e on top of the cakes and around the plate.<br><br>

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