Crab Cakes with Thai Salad

• 2 egg whites, lightly beaten
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh cilantro
  
• 1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 20 Saltines, crushed
  
• 1 pound fresh lump crabmeat, drained
• 1 bag mixed greens and leftovers from cilantro bunch

• Thai Vinaigrette Ingredients:
• 1/4 cup rice vinegar
• 1 tablespoon peanut butter
• 1 teaspoon olive oil
• 1/2 teaspoon brown sugar
• 1/4 teaspoon dry mustard
• 1 garlic clove, crushed
• Dash of ground red pepper

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Serve crab cakes over salad greens and drizzle with vinaigrette.
Makes 4 servings.