Crab Cakes on Mixed Greens with Peanut Vinaigrette

1 cup plain yogurt
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup chopped fresh parsley
1 egg white
1 tbsp. lemon juice
1 tsp. paprika
1 tsp. prepared horseradish
1/2 tsp. thyme
1/4 tsp. salt
20 unsalted saltine crackers, finely crushed
1 lb. lump crabmeat, shell pieces removed
2 tsp. olive oil

SALAD:
1/4 cup rice vinegar
1 tbsp. creamy peanut butter
1 tsp. olive oil
1/2 tsp. brown sugar
1/4 tsp. dry mustard
1 garlic clove, crushed
Dash of ground red pepper
3 cups gourmet salad greens
3 cups trimmed watercress

To prepare crab cakes, place a small sieve or colander in a 2-qt. 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.

Combine yogurt cheese, onion, and next 10 ingredients. Add crab; stir just
until blended. Divide mixture into 12 equal portions, shaping each into a
patty. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat.
Add 6 patties; cook 3 minutes per side or until lightly browned. Remove
from pan; cover and keep warm. Repeat procedure with remaining oil and 6 patties.

To prepare salad, combine vinegar and next 6 ingredients, stirring with a
whisk. Place greens and watercress in a large bowl. Drizzle with vinaigrette;
toss well to coat. Arrange salad on each of 4 plates; top with 3 crab cakes.

Note: You can also use a quick-drain method for the yogurt. Spread yogurt onto
several layers of paper towels (B), and cover with more paper towels. 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.

4 servings