Open-Faced Crab Cake Sandwiches with Tzatziki


Trying something a little different. We don’t seem do seafood all that often in our house, which doesn’t mean we don’t like it, it just means that we don’t have it that often. But it did mean that when I came across this recipe, I decided that it would be a good one to try. 

From a taste perspective, these were really good. The girls even liked them, which I thought they might, but hadn’t been fully sure. In fact, I gave them some leftovers to eat while we ate this. I had decided I wasn’t feeling up to the task of arguing with them about eating it. Of course I made them try it and, of course, then they like it. 

The downside of this was that the crab cakes really didn’t stay together. It was likely due to the fact that I had used 16 ounces instead of 12 ounces of meat (that’s how big the package was). As a result, the there really wasn’t enough mix to hold it all together. I also was using imitation crab meat and probably should have chopped it up more. 

In the end it worked well enough. Even if most of it didn’t turn out into true crab “cake” for it was definitely edible and could be eaten in many different ways. 

Recipe taken from the August 2013 issue of Cooking Light magazine

  • 6 tablespoons plain Greek yogurt, divided
  • 3 tablespoons finely chopped cucumber 
  • 2 teaspoons minced fresh garlic (about two cloves)
  • 1/2 teaspoon ground black pepper, divided
  • 2/3 cup bread crumbs, divided
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons thinly sliced green onions (I skipped this)
  • 1 tablespoon finely chopped fresh dill (I used dried)
  • 1 teaspoon grated lemon rind (I used dried)
  • 2 teaspoons lemon juice
  • 3/8 teaspoon salt
  • 1 egg white
  • 12 ounces lump crab meat, shell pieces removed
  • 2 tablespoons olive oil
  • 4 slices sourdough bread, lightly toasted
  • 4 red lettuce leaves (I used iceberg lettuce)

Combine 1/4 cup yogurt, cucumber, garlic and half the pepper in a small bowl. Set aside. 

Combine remaining 2 tablespoons of yogurt, remaining pepper, 1/3 cup bread crumbs, bell pepper, onions, dill, rind, juice, salt and egg white in a medium bowl. Gently stir in crab. Divide into four equal portions, shaping each into a patty. Place remaining bread crumbs in a shallow dish. Dredge patties in bread crumbs. 

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add patties and cook for about 3 minutes on each side. Assemble sandwiches by topping each bread slice with one lettuce leaf, one patty and two tablespoons of yogurt mixture.

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