Crab Cake Sandwiches

Oxmoor House
Prep: 20 minutes Chill: 30 minutes Cook: 8 minutes
4 servings.


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1 (2-ounce) jar diced pimiento
1/4 cup plus 2 tablespoons low-fat mayonnaise
3/4 pound fresh lump crabmeat, drained
2/3 cup fine, dry breadcrumbs, divided
1/4 teaspoon pepper
1 egg white
Vegetable cooking spray
4 green leaf lettuce leaves
4 reduced-calorie whole wheat hamburger buns


Drain pimiento, and press between paper towels to remove excess moisture. Combine pimiento and mayonnaise, stirring well. Combine 2 tablespoons pimiento mixture, crabmeat, 1/3 cup breadcrumbs, pepper, and egg white in a bowl; stir lightly. Set remaining pimiento mixture aside.

Shape crabmeat mixture into 4 (3/4-inch-thick) patties. Dredge patties in remaining 1/3 cup breadcrumbs. Place patties on a baking sheet; cover and chill 30 minutes.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add patties, and cook 4 minutes on each side or until lightly browned.

Place 1 lettuce leaf on bottom half of each bun; top with crab cakes. Spread remaining pimiento mixture evenly over crab cakes. Top with remaining bun halves. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 260
Caloriesfromfat 15 %
Fat 4.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.3 g
Carbohydrate 38.3 g
Fiber 5.8 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 790 mg
Calcium 0.0 mg