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Crab Cakes on Mixed Greens with Peanut Vinaigrette Recipe

Crab Cakes on Mixed Greens with Peanut Vinaigrette Recipe

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Crab Cakes on Mixed Greens with Peanut Vinaigrette

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Ingredients

Count

Nutrition

449

Calories

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Ingredients:

Serving

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 tbsp egg substitute
1 tbsp fresh lemon juice
1 tsp paprika
1 tsp prepared horseradish
1/2 tsp dried thyme
1/4 tsp salt
20 unsalted saltine crackers, finely crushed
1 lb lump crabmeat, shell pieces removed
2 tsp olive oil, divided
1/4 cup rice vinegar
1 tbsp creamy peanut butter
1 tsp olive oil
1/2 tsp brown sugar
1/4 tsp dry mustard
1 garlic clove, crushed
dash of ground red pepper
3 cups gourmet salad greens
3 cups trimmed watercress

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.51 Kcal (1878 kJ)
Calories from fat	175.54 Kcal
		% Daily Value*
Total Fat	19.5g	30%
Cholesterol	50.61mg	17%
Sodium	726.33mg	30%
Potassium	265.07mg	6%
Total Carbs	31.69g	11%
Sugars	9.54g	38%
Dietary Fiber	1.64g	7%
Protein	38.44g	77%
Vitamin C	39.1mg	65%
Vitamin A	3.9mg	129%
Iron	66.9mg	372%
Calcium	117mg	12%

Amount Per 100 g
Calories	95.97 Kcal (402 kJ)
Calories from fat	37.56 Kcal
		% Daily Value*
Total Fat	4.17g	30%
Cholesterol	10.83mg	17%
Sodium	155.42mg	30%
Potassium	56.72mg	6%
Total Carbs	6.78g	11%
Sugars	2.04g	38%
Dietary Fiber	0.35g	7%
Protein	8.23g	77%
Vitamin C	8.4mg	65%
Vitamin A	0.8mg	129%
Iron	14.3mg	372%
Calcium	25mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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