ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Open-Faced Crab Cake Sandwiches with Tzatziki

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 sandwich)
Sustainable Choice. Look for trotline-caught blue crab meat.

Ingredients

  • 6 tablespoons plain 2% reduced-fat Greek yogurt, divided
  • 3 tablespoons finely chopped English cucumber
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2/3 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 3/8 teaspoon salt
  • 1 egg white
  • 12 ounces lump crabmeat, shell pieces removed
  • 2 tablespoons olive oil
  • 4 (1 1/2-ounce) slices sourdough bread, toasted
  • 4 red leaf lettuce leaves

Nutrition Information

  • calories 323
  • fat 9.2 g
  • satfat 1.6 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 24.5 g
  • carbohydrate 34.8 g
  • fiber 2.2 g
  • cholesterol 52 mg
  • iron 2.3 mg
  • sodium 748 mg
  • calcium 90 mg

How to Make It

  1. Combine 1/4 cup yogurt, cucumber, garlic, and 1/4 teaspoon pepper in a small bowl; set yogurt mixture aside.

  2. Combine remaining 2 tablespoons yogurt, remaining 1/4 teaspoon black pepper, 1/3 cup panko, bell pepper, onions, dill, rind, juice, salt, and egg white in a medium bowl. Gently stir in crab. Divide crab mixture into 4 equal portions (about 1/2 cup each), shaping each into a 3/4-inch-thick patty. Place remaining 1/3 cup panko in a shallow dish. Dredge patties in panko.

  3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Top each bread slice with 1 lettuce leaf, 1 patty, and about 2 tablespoons reserved yogurt mixture.