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

Ingredients

• 2 ounces sourdough bread crumbs
• 6 ounces Dungeness crab meat
• 1 whole egg, slightly beaten
• 1 tablespoon Maui onion, finely diced
• 1 tablespoon parsley, coarsely chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons 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 tablespoons Champagne vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Flower petal confetti (optional garnish)
• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons light brown sugar
• 1 teaspoon dry tarragon
• Salt and pepper, to taste

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