Crab Cakes on Mixed Greens with Peanut Vinaigrette

Name: Crab Cakes on Mixed Greens with Peanut Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons brown sugar; 59 milliliters finely chopped celery; 1 Tbsp creamy peanut butter; 1 teaspoons dried thyme; 0 teaspoons dry mustard; 2 Tbsps egg substitute; 237 milliliters plain fat-free yogurt; 59 milliliters chopped fresh parsley; 1 garlic clove, crushed; 1 Dash ground red pepper; 1 teaspoon prepared horseradish; 1 Tbsp fresh lemon juice; 454 grams lump crabmeat, shell pieces removed; 1 teaspoon olive oil; 2 teaspoons olive oil, divided; 1 teaspoon paprika; 59 milliliters finely chopped red bell pepper; 59 milliliters rice vinegar; 710 milliliters gourmet salad greens; 0 teaspoons salt; 20 unsalted saltine crackers, finely crushed; 710 milliliters trimmed watercress; 59 milliliters finely chopped Walla Walla or other sweet onion

You can never have too many hor d'oeuvre recipes, so give Crab Cakes on Mixed Greens with Peanut Vinaigrette a try. This pescatarian recipe serves 4. One serving contains 272 calories, 29g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 45 minutes. 1 person found this recipe to be flavorful and satisfying. If you have bell pepper, salt, olive oil, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cheese

Yogurt

Crab

Wrap

Equipment you will use

Plastic Wrap

Cheesecloth

Colander

Sieve

Bowl

Combine yogurt cheese, onion, and next 10 ingredients (through crackers).

Ingredients you will need

Crackers

Cheese

Yogurt

Onion

Add crab; stir just until blended. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.

Ingredients you will need

Crab

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

To prepare salad, combine vinegar and next 6 ingredients (through red pepper), stirring with a whisk.

Ingredients you will need

Red Pepper

Vinegar

Equipment you will use

Whisk

Place greens and watercress in a large bowl.

Ingredients you will need

Watercress

Greens

Equipment you will use

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.

Ingredients you will need

Vinaigrette

Crab

Note: You can also use a quick-drain method for the yogurt.

Ingredients you will need

Yogurt

Spread yogurt onto several layers of paper towels (B), and cover with more paper towels.

Ingredients you will need

Spread

Yogurt

Equipment you will use

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.

Ingredients you will need

Yogurt

Crab

Equipment you will use

Bowl

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.