Crab Cakes on Mixed Greens with Peanut Vinaigrette

Ingredients

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

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 ...

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