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
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Fabulous recipe!! It was easy and using a thick, Greek yogurt makes all the difference (don't use the domestic kind). I added a bit of extra salt and thyme and made 6 larger cakes rather than the smaller ones and we loved them. Smaller ones would be great for a first course! I served an Asian style broccoli along with some fruit and we had a wonderful supper. Thanks!!