Spicy Crab Cakes with Whole-Grain Mustard Vinaigrette

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/4 cup celery, finely chopped
• 1 cup red or yellow bell peppers, finely chopped
• 1 tsp. garlic, finely chopped
• 1 lb. crab meat, cleaned, shells removed
• 1 tbsp. whole wheat bread crumbs
• 2 tbsp. scallions, finely chopped
• 1 tbsp. parsley, chopped
• 2 tbsp. low-fat mayonnaise
• 1/2 tbsp. Dijon mustard
• 1/2 tsp. sambal oelek or Tabasco sauce
• salt
• freshly ground black pepper
• 1/2 tsp. lemon juice
• 1 cup corn flakes or multigrain cereal, crushed
• nonstick cooking spray
• 1 lb. mixed greens
• 1/2 cup Whole-Grain Mustard Vinaigrette (see recipe)

Makes 4 Servings (2 (2 oz.) crab cakes per serving)

1. Preheat the oven to 450 F. Spray a baking sheet with nonstick cooking spray.
2. Heat a saute pan over medium heat. Add olive oil, celery, and peppers. Season with salt and pepper. Saute until celery is tender. Add garlic; cook until aromatic. Remove from saute pan and cool on a plate in the refrigerator.
3. Combine the crab meat, celery mixture, bread crumbs, scallions,  parsley, mayonnaise, mustard, and hot sauce in a bowl. Gently mix. Adjust seasonings with salt, pepper, and lemon juice.
4. Divide the mixture into 8 (2 oz.) balls. Lightly dredge in corn flakes. Place crab cakes on prepared baking sheet. Spray tops with nonstick spray or olive oil. Bake 8-10 minutes until heated through and slightly golden. If the cakes are warm, nut not browned, place under broiler for 1-2 minutes.
5. Toss salad greens with half the mustard vinaigrette. Season with salt and pepper.
6. Divide the salad greens evenly among 4 plates. Place 2 crab cakes on each salad and drizzle with the remaining mustard vinaigrette.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you enjoy eating crab cakes at a restaurant or a gathering, the you will love these. These crab cakes are flavorful and delicious you will want to share them with family and friends. Remember to be careful when mixing the crab cakes because you're taking them out of their shells. If you want a more flavorful and crunchy salad, add some julienned carrots or cucumbers and you will be full.