Preparation:

Stir together crabmeat, mayonnaise, chives, parsley, and ½ cup bread crumbs in a large bowl until blended well, then chill, covered. 

Heat ½ tbsp canola oil in a medium nonstick skillet over moderate heat and add garlic, cooking until golden-brown, about 2 minutes. Add remaining 3 tablespoons bread crumbs and cook until toasted, about 5 minutes. Transfer crumbs and garlic to a plate to cool. 

Using crab cake mixture, form eight patties. Lightly dust each with breadcrumb-garlic mixture. Heat remaining 3 tbsp canola oil in a large skillet to medium. Add crab cakes, cooking each side until done—about 4 minutes each side.

While crab cakes are cooking, pulse sour cream with Dijon honey mustard and red wine vinegar until smooth. Arrange four large bowls with 3 cups lettuce each. Top with ½ avocado and ½ tomato each. Place two crab cakes on top and drizzle ¼ sour cream dressing over each salad.