First prepare the dill mayonnaise. In a blender, add egg, lemon juice, salt and pepper. Pulse quickly to mix, about 10 seconds. Add mustard. With blender running at medium speed, begin adding olive oil in a very slow, thin stream. Continue to add oil until oil and eggs begin to emulsify and thicken. Continue to add oil to desired consistency. Stir in dill and refrigerate.

Crack the crab and remove the meat. Note: you can buy Dungeness crab meat, however it is quite expensive. Enlist the relatives in helping you crack a whole crab.

In a large bowl, add the crab, mayonnaise, breadcrumbs, red bell pepper, green onions, Old Bay, and salt and pepper to taste. Note: We do not use egg in these crab cakes because it draws away from the delicate flavor of the crab. Gently toss the mixture to combine. Cover and refrigerate at least one hour.

Remove the crab mixture from the refrigerator. Take a small portion of the crab mixture and form it into a small cake. The crab cakes can be made in advance and kept, covered and refrigerated, until ready to sauté.

In a bowl, add the salad greens and olive oil. Toss to mix.

Heat 2 tbsp. of the butter in a large non-stick skillet over medium heat. Add the crab cakes, 3-4 at a time, and sauté until just golden, about 3 minutes per side. Add additional butter to the skillet and gently turn the crab cakes. Cook on the second side until just golden, about 3 minutes. Sauté the remaining crab cakes using the same method.

To serve, place the salad mixture on a silver tray or large serving platter. Place the crab cakes on top of the salad. Spoon some of the dill mayonnaise on top of each crab cake and garnish with a sprig of fresh dill.