ISLAND TIME CRAB CAKE SALAD WITH MANGO PINEAPPLE REMOULADE - Dish off the Block

Ingredients

• 1 large egg
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• ½ teaspoon black pepper
• 2 tablespoons lemon juice
• ½ teaspoon Worcestershire
• ¾ cup Sam’s Mango Pineapple Fresh Salsa, drained of excess liquid in a fine mesh sieve
• 1 ¾ cups saltine or oyster crackers, crushed as fine as possible
• 1-pound premium lump crabmeat
• ¼ cup fresh flat leaf parsley, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup Sam’s Mango Pineapple Fresh Salsa
• ¼ cup Ketchup
• 1 teaspoon Worcestershire
• ¼ cup milk
• 2 tablespoons fresh lemon juice
• 4-5 cups mixed salad greens
• 2 avocados, peeled, pitted, and chopped
• 1 cup grape or cherry tomatoes, cut in half
• ½ cup frozen corn, thawed
• ¼ teaspoon salt
• ¼ teaspoon black pepper