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Recipe Detail

Open-Faced Crab Cake Sandwiches with Tzatziki

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Number of Servings:

Ingredients:

  1. 6 tablespoons - plain 2% reduced-fat Greek yogurt divided
  2. 3 tablespoons - English Cucumber Finely chopped
  3. 2 teaspoons - Garlic fresh and minced
  4. 1/2 teaspoons - freshly ground black pepper divided
  5. 2/3 cups - Panko Bread Crumbs divided
  6. 1/4 cups - Red Bell Pepper finely diced
  7. 2 tablespoons - green onions thinly sliced (on a diagonal/biased to get fancy)
  8. 1 tablespoons - Fresh Dill Finely chopped
  9. 1 teaspoons - grated lemon rind
  10. 2 teaspoons - fresh lemon juice
  11. 3/8 teaspoons - salt
  12. 1 - egg white
  13. 13 ounces - lump crabmeat (shell pieces removed)
  14. 2 tablespoons - Olive Oil
  15. 4 - 1 1/2 ounce slices sour douh bread toasted
  16. 4 - Red Lettuce Leaves

Directions:

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.


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