Crab Cakes On Mixed Greens With Peanut Vinaigrette Recipe

Name: Crab Cakes On Mixed Greens With Peanut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Crab Cakes On Mixed Greens With Peanut Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes On Mixed Greens With Peanut Vinaigrette

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