Crab Cakes on Mixed Greens with Peanut Vinaigrette

Ingredients

• 0.5 teaspoon brown sugar 
• 0.3 cup celery finely chopped
• 1 tablespoon creamy peanut butter 
• 0.5 teaspoon thyme leaves dried
• 0.3 teaspoon mustard dry
• 2 tablespoons egg substitute 
• 1 cup yogurt plain fat-free
• 0.3 cup parsley fresh chopped
• 1  garlic clove crushed
• 1 Dash ground pepper red
• 1 teaspoon horseradish prepared
• 1 tablespoon juice of lemon fresh
• 1 pound lump crab meat 
• 1 teaspoon olive oil 
• 2 teaspoons olive oil divided
• 1 teaspoon paprika 
• 0.3 cup bell pepper red finely chopped
• 0.3 cup rice vinegar 
• 3 cups gourmet salad greens 
• 0.3 teaspoon salt 
• 20  saltines unsalted crushed finely
• 3 cups watercress trimmed
• 0.3 cup walla walla sweet finely chopped

Equipment

• bowl
• frying pan
• paper towels
• whisk
• sieve
• plastic wrap
• colander
• cheesecloth

Directions

1. 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.
2. Combine yogurt cheese, onion, and next 10 ingredients (through crackers).
3. Add crab; stir just until blended. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add 6 patties; cook 3 minutes per side or until lightly browned.
6. Remove from pan; cover and keep warm. Repeat procedure with remaining 1 teaspoon oil and 6 patties.
7. To prepare salad, combine vinegar and next 6 ingredients (through red pepper), stirring with a whisk.
8. Place greens and watercress in a large bowl.
9. Drizzle with vinaigrette; toss well to coat. Arrange about 1 cup salad on each of 4 plates; top each serving with 3 crab cakes.
10. Note: You can also use a quick-drain method for the yogurt.
11. Spread yogurt onto several layers of paper towels (B), and cover with more paper towels.
12. 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.