Open-Faced Crab Cake Sandwiches with Tzatziki

Photo: Jason Wallis; Styling: Cindy Barr

Sustainable Choice. Look for trotline-caught blue crab meat.

Yield: Serves 4 (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 9.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.5g
  • Carbohydrate: 34.8g
  • Fiber: 2.2g
  • Cholesterol: 52mg
  • Iron: 2.3mg
  • Sodium: 748mg
  • Calcium: 90mg


  • 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


  1. 1. Combine 1/4 cup yogurt, cucumber, garlic, and 1/4 teaspoon pepper in a small bowl; set yogurt mixture aside.
  2. 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. 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.
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