Crab Cakes on Mixed Greens with Peanut Vinaigrette

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

Ingredients

  • 1 garlic clove, crushed
  • 20 unsalted saltine crackers, finely crushed
  • Dash of ground red pepper
  • ¼ teaspoon dry mustard
  • 1 pound lump crabmeat, shell pieces removed
  • 2 tablespoons egg substitute
  • ¼ cup finely chopped Walla Walla or other sweet onion
  • + 18 more ingredients
    • 2 teaspoons olive oil, divided
    • ¼ cup finely chopped celery
    • 1 cup plain fat-free yogurt
    • Salad:
    • 3 cups trimmed watercress
    • 1 teaspoon olive oil
    • 3 cups gourmet salad greens
    • ½ teaspoon brown sugar
    • 1 tablespoon creamy peanut butter
    • ¼ cup rice vinegar
    • ¼ teaspoon salt
    • ½ teaspoon dried thyme
    • 1 teaspoon prepared horseradish
    • 1 teaspoon paprika
    • 1 tablespoon fresh lemon juice
    • ¼ cup chopped fresh parsley
    • ¼ cup finely chopped red bell pepper
    • Crab cakes:

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 ...

View full recipe at My Recipes

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