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Crab Cakes on Mixed Greens with Peanut Vinaigrette

Becky Luigart-Stayner
Yield 4 servings


  • Crab cakes:
  • 1 cup plain fat-free yogurt
  • 1/4 cup finely chopped Walla Walla or other sweet onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons egg substitute
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 20 unsalted saltine crackers, finely crushed
  • 1 pound lump crabmeat, shell pieces removed
  • 2 teaspoons olive oil, divided
  • Salad:
  • 1/4 cup rice vinegar
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon olive oil
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon dry mustard
  • 1 garlic clove, crushed
  • Dash of ground red pepper
  • 3 cups gourmet salad greens
  • 3 cups trimmed watercress

Nutrition Information

  • calories 286
  • caloriesfromfat 30 %
  • fat 9.6 g
  • satfat 1.7 g
  • monofat 4.8 g
  • polyfat 2.1 g
  • protein 30.1 g
  • carbohydrate 19.9 g
  • fiber 2.4 g
  • cholesterol 114 mg
  • iron 3.3 mg
  • sodium 670 mg
  • calcium 267 mg

How to Make It

  1. To prepare crab cakes, place a small sieve or colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander (A). Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid.

  2. Combine yogurt cheese, onion, and next 10 ingredients (through crackers). Add crab; stir just until blended. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 3 minutes per side or until lightly browned. Remove from pan; cover and keep warm. Repeat procedure with remaining 1 teaspoon oil and 6 patties.

  3. To prepare salad, combine vinegar and next 6 ingredients (through red pepper), stirring with a whisk. Place greens and watercress in a large bowl. Drizzle with vinaigrette; toss well to coat. Arrange about 1 cup salad on each of 4 plates; top each serving with 3 crab cakes.

  4. Note: You can also use a quick-drain method for the yogurt. Spread yogurt onto several layers of paper towels (B), and cover with more paper towels. Let stand five minutes, and scrape into a bowl. Quick-drained yogurt isn't as thick as yogurt that's drained overnight, so start with a little bit less to ensure the crab mixture won't become too watery.