Crab Cake Salad with Sriracha Remoulade

• 2 tbsp canola oil
• 4 whole crab cakes
• 1 c mayonnaise
• 2 tsp horseradish
• 2 tsp Sriracha
• 1 tbsp capers, chopped
• 1 tbsp Dijon mustard
• 1 shallot, minced
• 4 c mixed salad greens
• 1 medium lemon, sliced into wedges for serving

Heat a nonstick skillet over medium high heat for 2 minutes. Add the oil and swirl to coat. Add crab cakes, fry for 6 minutes on each side. Remove crab cakes from skillet and set aside on platter; cover with foil to keep warm.

Meanwhile, combine the mayonnaise, Sriracha, horseradish, capers, Dijon mustard and shallot in a large bowl, mix until well combined. Serve crab cakes over greens and add a dollop of the remoulade sauce. Serve with lemon wedges.