California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing

Ingredients

• 2 oz sourdough bread crumbs
• 6 oz dungeness crab meat
• 1 whole egg, slightly beaten
• 1 tbsp maui onion, finely diced
• 1 tbsp parsley, coarsely chopped
• 2 tsp dijon mustard
• 1 tsp worcestershire sauce
• 2 tbsp mayonnaise
• olive oil, for sauteing
• 1 cup japanese cucumber, peeled and julienned
• 1/4 cup maui onion , julienned
• 1 cup machj lettuce (or other seasonal soft lettuce)
• 3 tbsp champagne vinegar
• 2 tbsp olive oil
• salt and pepper , to taste
• flower petal confetti (optional garnish)
• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 2 tbsp dijon mustard
• 2 tbsp honey
• 2 tbsp light brown sugar
• 1 tsp dry tarragon