Open-Faced Crab Cake Sandwich
Prep time
Cook time
Total time
Serves: 4 sandwiches
  • 6 Tbsp plain Greek yogurt, reduced (2%) fat
  • 3 Tbsp finely chopped English cucumber
  • 2 tsp minced fresh garlic
  • ½ tsp fresh ground black pepper, divided
  • ⅔ cup Panko crumbs, divided
  • ¼ cup finely diced red bell pepper
  • 2 Tbsp sliced green onions
  • 1 Tbsp finely chopped fresh dill
  • 1 tsp grated lemon rind
  • 2 tsp fresh lemon juice
  • ¼ tsp salt
  • 1 egg white
  • 12 oz. Dungeness crabmeat (or lump/blue crabmeat) shell pieces removed
  • 2 Tbsp olive oil
  • 4 (1½ -ounce) slices sourdough bread, toasted (slice sourdough baguette works perfectly)
  • 4 red leaf lettuce leaves (or your favorite variety)
  1. In a small bowl, combine ¼ cup yogurt, cucumber, garlic and ¼ tsp pepper. Set aside.
  2. In a medium bowl, combine remaining 2 Tbsp yogurt, remaining ¼ tsp black pepper, ⅓ cup panko, red bell pepper, onions, dill, lemon rind, lemon juice, salt and egg white. Add crab and gently stir. Divide crab mixture into 4 equal portions(approx. ½ cup each). Shape each portion into a patty (approx. ¾-inch thick). In a separate shallow dish, place the remaining ⅓ cup panko. Dredge each patty in panko.
  3. In a large skillet over medium heat, add oil and swirl to coat. Place patties in skillet and cook until golden (approx. 3 minutes on each side). Top each piece of toasted sourdough with 1 leaf lettuce, one crab cake patty and about 2 Tbsp yogurt mixture.
Nutrition Information
Serving size: 1 sandwich Calories: 323 Fat: 9.2 g Saturated fat: 1.6 g Carbohydrates: 34.8 g Fiber: 2.2 g Protein: 24.5 g Cholesterol: 52 mg
Recipe by Simple Healthy Kitchen at