Open-Faced Crab Cake Sandwich

5 from 1 vote

Prep Time20

Cook Time10

Total Time30

Servings: sandwiches

Calories: 323kcal

6 tablespoon plain Greek yogurt reduced (2%) fat
3 tablespoon finely chopped English cucumber
2 teaspoon minced fresh garlic
½ teaspoon fresh ground black pepper divided
⅔ cup Panko crumbs divided
¼ cup finely diced red bell pepper
2 tablespoon sliced green onions
1 tablespoon finely chopped fresh dill
1 teaspoon grated lemon rind
2 teaspoon fresh lemon juice
¼ teaspoon salt
1 egg white
12 oz. Dungeness crabmeat or lump/blue crabmeat shell pieces removed
2 tablespoon olive oil
4 1 ½ -ounce slices sourdough bread, toasted (slice sourdough baguette works perfectly)
4 red leaf lettuce leaves or your favorite variety

In a small bowl, combine ¼ cup yogurt, cucumber, garlic and ¼ teaspoon pepper. Set aside.
In a medium bowl, combine remaining 2 tablespoon yogurt, remaining ¼ teaspoon 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.
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 tablespoon yogurt mixture.