Recipe Nutritional Information:
Calories per Serving: 545
Total Protein per Serving: 33 grams
Total Carbs per Serving: 32 grams
Total Fat per Serving: 33 grams
Saturated Fat per Serving: 7 grams
Total Fiber per Serving: 8 grams
1 lb crabmeat, fresh jumbo lump or canned
4 tbsp low-fat mayonnaise
3 tbsp fresh chives, chopped
2 tbsp fresh parsley
½ cup + 3 tbsp dry, grated, seasoned bread crumbs
3 ½ tsp canola oil
3 cloves garlic, chopped
2/3 cup reduced fat sour cream
2 tbsp Dijon honey mustard
1 tbsp red wine vinegar
12 cups butter lettuce, torn
2 avocados, sliced
2 medium red tomatoes, diced
Stir together crabmeat, mayonnaise, chives, parsley, and ½ cup bread crumbs in a large bowl until blended well, then chill, covered.
Heat ½ tbsp canola oil in a medium nonstick skillet over moderate heat and add garlic, cooking until golden-brown, about 2 minutes. Add remaining 3 tablespoons bread crumbs and cook until toasted, about 5 minutes. Transfer crumbs and garlic to a plate to cool.
Using crab cake mixture, form eight patties. Lightly dust each with breadcrumb-garlic mixture. Heat remaining 3 tbsp canola oil in a large skillet to medium. Add crab cakes, cooking each side until done—about 4 minutes each side.
While crab cakes are cooking, pulse sour cream with Dijon honey mustard and red wine vinegar until smooth. Arrange four large bowls with 3 cups lettuce each. Top with ½ avocado and ½ tomato each. Place two crab cakes on top and drizzle ¼ sour cream dressing over each salad.