Condiment

Crab Cakes with Spring Green Salad and Lime Dressing

Crab cakes deliver sweet, delicate crab in every bite, their golden crust giving way to a tender center scented with dill and sweet pepper. A bright lime dressing coats crisp greens, adding a lively, citrusy contrast that keeps each forkful fresh and satisfying.

Recipe and photo by EatingWell, shared here with credit. View the Original

Crab Cakes with Spring Green Salad and Lime Dressing
Total
1 hr
Prep
40 min
Cook
20 min
Serves
6

Nutrition per Serving

Calories
181
Protein
18g
Carbs
8g
Fat
9g
Fiber
1g
Sodium
426mg

Ingredients

  • 1 egg white
  • 3 tbsp light mayonnaise dressing
  • 1 tbsp Dijon-style mustard
  • Few drops bottled hot pepper sauce
  • 3 tbsp finely chopped red or green sweet pepper
  • 2 tbsp snipped fresh parsley
  • 1 tbsp sliced green onion
  • 2 tsp snipped fresh dill or cilantro or 1/2 teaspoon dried dill
  • 1 lb cooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump crabmeat, drained, flaked, and cartilage removed
  • 1 1/4 cup soft whole wheat or white bread crumbs, divided
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 8 oz mixed baby greens (8 cups)
  • 1 head Belgian endive, sliced crosswise
  • 1 medium tomato, seeded and chopped
  • Nonstick cooking spray
  • 6 Lime wedges

Instructions

  1. 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.
  2. To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.
  3. To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.
  4. 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.
  5. To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.