Crab Cakes with Spring Green Salad and Lime Dressing

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.

Nutrition Information

133 Calories

34g Carbohydrates

28g Protein

400mg Potassium

5g Fiber

8g Sugar

Ingredients

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 1/2 teaspoon dried dill
1 pound cooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump crabmeat, drained, flaked, and cartilage removed
1 ¼ 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
8 ounces mixed baby greens (8 cups)
1 head Belgian endive, sliced crosswise
1 medium tomato, seeded and chopped
Nonstick cooking spray
6 Lime wedges