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Open-Faced Crab Cake Sandwich

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 sandwiches
Calories: 323kcal


  • 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
  • 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 1 1/2 -ounce slices sourdough bread, toasted (slice sourdough baguette works perfectly)
  • 4 red leaf lettuce leaves or your favorite variety


  • In a small bowl, combine 1/4 cup yogurt, cucumber, garlic and 1/4 tsp pepper. Set aside.
  • In a medium bowl, combine remaining 2 Tbsp yogurt, remaining 1/4 tsp black pepper, 1/3 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. 1/2 cup each). Shape each portion into a patty (approx. 3/4-inch thick). In a separate shallow dish, place the remaining 1/3 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 Tbsp yogurt mixture.


Serving: 1serving | Calories: 323kcal | Carbohydrates: 34.8g | Protein: 24.5g | Fat: 9.2g | Saturated Fat: 1.6g | Cholesterol: 52mg | Fiber: 2.2g