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Open-Faced Crab Cake Sandwiches with Tzatziki
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Brief Description
This is a light recipe ~ Great Healthy and Delicious Dishes
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Main Ingredient
Lump Crab
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Category: Main Dish
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deliciouslysavv17
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Posted On: Aug 05, 2014
Number of Servings:
Ingredients:
- 6 tablespoons - plain 2% reduced-fat Greek yogurt divided
- 3 tablespoons - English Cucumber Finely chopped
- 2 teaspoons - Garlic fresh and minced
- 1/2 teaspoons - freshly ground black pepper divided
- 2/3 cups - Panko Bread Crumbs divided
- 1/4 cups - Red Bell Pepper finely diced
- 2 tablespoons - green onions thinly sliced (on a diagonal/biased to get fancy)
- 1 tablespoons - Fresh Dill Finely chopped
- 1 teaspoons - grated lemon rind
- 2 teaspoons - fresh lemon juice
- 3/8 teaspoons - salt
- 1 - egg white
- 13 ounces - lump crabmeat (shell pieces removed)
- 2 tablespoons - Olive Oil
- 4 - 1 1/2 ounce slices sour douh bread toasted
- 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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