Crab Cakes on Mixed Greens with Peanut Vinaigrette

Crab Cakes on Mixed Greens with Peanut Vinaigrette Recipe
Becky Luigart-Stayner

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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.

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.

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.

Graham Kerr,

Cooking Light

January 2005
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