Instructions: Combine all dressing ingredients except walnut oil and sesame oil in a large bowl. Slowly drizzle in the oils and whisk continuously until emulsified. Place tomato concasse in a small bowl; drizzle with 1 tablespoon salad dressing and set aside. Toss mixed baby greens with remaining salad dressing; drain well and set aside.

Combine crab mixture ingredients in a bowl. Stir to mix well. Slightly oil the inside of 4 small (6-ounce) ramekins; divide crab mixture equally among the ramekins. Top with tomato concasse. Set aside in refrigerator.

To serve, line 4 large plates with sliced cucumber and sliced tomato. Invert ramekins onto center of each plate. Divide tossed mixed greens into 4 equal parts and place on top of crab mixture. Garnish with wonton croutons, glazed walnuts, and toasted sesame seeds. Drizzle a little olive oil and vinegar mixture around the crab salad.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.