Nutrition per serving may change if servings are adjusted.
1 egg white
3 tablespoons light mayonnaise dressing
1 tablespoon Dijon-style mustard
Few drops bottled hot pepper sauce
3 tablespoons finely chopped red or green sweet pepper
2 tablespoons snipped fresh parsley
1 tablespoon sliced green onion
2 teaspoons snipped fresh dill or cilantro or ½ teaspoon dried dill
1 pound cooked fresh lump crabmeat or three 6- to 6½-ounce cans lump crabmeat, drained, flaked, and cartilage removed
1¼ cups soft whole wheat or white bread crumbs, divided
2 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Spring Green Salad
8 ounces mixed baby greens (8 cups)
1 head Belgian endive, sliced crosswise
1 medium tomato, seeded and chopped
Nonstick cooking spray
Lime wedges (optional)
To prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and ½ cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six ½-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.
To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.
To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.
Preheat oven to 300°F. Place remaining ¾ cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160°F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.
To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.