Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Ivy Manning
Recipe by Cooking Light August 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

323 calories; fat 9.2g; saturated fat 1.6g; mono fat 5.2g; poly fat 1.4g; protein 24.5g; carbohydrates 34.8g; fiber 2.2g; cholesterol 52mg; iron 2.3mg; sodium 748mg; calcium 90mg.
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