Mix first 5 ingredients in a large bowl. Add crabmeat and stir gently to combine. Shape mixture into 8 1/2 inch thick cakes. Transfer to foil lined plate. (Can be made 2 hours ahead. Cover and refrigerate.)

Heat Pacifica Lemon Pepper Avocado Oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.

Divide greens on 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.