Open-Faced Crab Cake Sandwiches with Tzatziki

Open-Faced Crab Cake Sandwiches with Tzatziki Recipe
Photo: Jason Wallis; Styling: Cindy Barr
Sustainable Choice. Look for trotline-caught blue crab meat.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

August 2013
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