Light mayonnaise dressing and an egg white keep these crab cakes low in fat and calories. Served warm atop a bed of greens and tomato tossed with a simple lime dressing, they are simply extraordinary.
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 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-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 degrees F. Place remaining 3/4 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 degrees 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.