Crab Cakes with Spring Green Salad and Lime Dressing

Name: Crab Cakes with Spring Green Salad and Lime Dressing
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