Crab cakes are a favorite on both coasts and can be served with any kind of sauce, spicy or otherwise.  With the Aioli outlined in the appetizers section, these make a nice snack or an entré at anytime of the year. Serves 4

• 1 pound crabmeat
• 1 egg
• 2 tbsps mayonnaise
• 2 tsps Worcestershire sauce
• 1 tsp prepared mustard
• 1/2 tsp kosher salt, plus more for dressing
• 1/2 tsp paprika
• 1/4 tsp freshly ground black pepper, plus more for dressing

• 1/4 cup dry bread crumbs
• 1 tbsp chopped parsley or cilantro
• Oil, for pan frying
• 2 tsps vinegar
• 3 tbsps olive oil
• 3 to 4 cups mixed salad greens
• Chipotle Aioli (recipe under appetizers)
  

Look over the crabmeat and remove any bits of shell.  Combine with the egg, mayonnaise, Worcestershire, mustard, salt, paprika, pepper, bread crumbs, and parsley and mix gently with a fork until everything is evenly moistened but some good-sized chunks of crab remain.  Refrigerate until ready to cook.  Generously coat a 12-inch skillet with oil and set it over medium heat.  For each cake, scoop up about 1/3 cup of crab mixture and gently form into a thick patty.  Cook until browned on both sides and heated through, 3 to 5 minutes per side.  While the cakes cook, combine the vinegar in a salad bowl with a pinch of salt and pepper to taste, stir to dissolve the salt, then stir in the olive oil  Taste on a lettuce leaf and adjust the seasonings.  Toss each salad with 1 or 2 crab cakes, and add a generous spoonful of Chipotle Aioli to each  plate or drizzle it over all with a squeeze bottle.