Crab cakes & escarole salad

Eggs	2
Mayonnaise	1 tablespoon + 1/3 cup
Crabmeat, cooked, picked over for shell fragments, squeeze to remove excess water	1 pound
Bread crumbs, fresh fine white	½ cup
Salt	2 teaspoons
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Green onions, white and green parts finely chopped	4
Dijon mustard	2 teaspoons
Lemon juice	1
Butter, unsalted	2 tablespoons
Escarole, torn into bite-sized pieces	2 heads

1. In a bowl, lightly beat the eggs. 
2. Add 1 tablespoon mayonnaise, crab, bread crumbs, salt, ½ teaspoon pepper, and green onions. 
3. Stir with a fork until well mixed. 
4. Divide the mixture into eight equal portions, and gently form each portion into a small patty. 
5. In a small bowl, whisk together 1/3 cup mayonnaise, mustard, juice, and ¼ teaspoon pepper until smooth. 
6. In a large frying pan, melt the butter over medium-low heat. 
7. Working in batches if necessary, add the crab cakes, and cook without moving until golden brown on the first side, about 4 minutes. 
8. Turn, and cook until golden brown on the second side, about 3 to 4 minutes. 
9. Arrange the escarole on plates, and place the crab cakes on top. 
10. Drizzle with the dressing, and serve. 

Yield: 4
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan