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

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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

JAPANESE PICKLED CUCUMBER SALAD:

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)

DIJON-TARRAGON VINAIGRETTE:

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