In a small bowl, combine 1/3 cup (80mL) mayonnaise with 1 tsp. (5mL) Mrs. Dash® Tomato Basil Garlic Blend and feta cheese; cover and refrigerate. In a large bowl,combine egg, parsley, lemon peel, Mrs. Dash® Original Blend, crab, breadcrumbs and remaining 1/3 cup (80mL) of mayonnaise. Divide mixture into 1/2 inch, (1.25cm) thick crab cakes. Heat oil and butter in a non-stick skillet over medium heat until hot. Add crab cakes to skillet; cook about 4 minutes per side or until browned and cooked through. Arrange 1/4 of the spinach leaves and crab cakes on each of 6 serving plates. Gently press open each almost quartered tomato; arrange next to crab cakes. Spoon refrigerated sauce into center of each opened tomato. Garnish plates with olives and lemon slices if desired.