Ingredients

• 1 egg white

• 3 tablespoons light mayonnaise dressing

• 1 tablespoon Dijon-style mustard

• Few drops bottled hot pepper sauce

• 3 tablespoons finely chopped red or green sweet pepper

• 2 tablespoons snipped fresh parsley

• 1 tablespoon sliced green onion

• 2 teaspoons snipped fresh dill or cilantro or 1/2 teaspoon dried dill

• 1 pound cooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump crabmeat, drained, flaked, and cartilage removed

• 1 ¼ cups soft whole wheat or white bread crumbs, divided

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 1 clove garlic, minced

• ⅛ teaspoon salt

• ⅛ teaspoon ground black pepper

• 8 ounces mixed baby greens (8 cups)

• 1 head Belgian endive, sliced crosswise

• 1 medium tomato, seeded and chopped

• Nonstick cooking spray

• 6 Lime wedges