Fish/Seafood: Crab Cake Sandwiches
Source of Recipe
fooddownunder.com
List of Ingredients
1 jar diced pimiento (2 ounce)
1/4 cup plus 2 tablespoons low-fat mayonnaise
3/4 lb fresh lump crabmeat drained
2/3 cup fine dry breadcrumbs, divided
1/4 tsp pepper
1 egg white vegetable cooking spray
4 green-leaf lettuce leaves
4 reduced-calorie whole-wheat hamburger buns Recipe
Drain pimiento and press between paper towels to remove excess moisture. Combine pimiento and mayonnaise, stirring well. In medium bowl combine 2 tablespoons pimiento mixture, crabmeat, 1/3 cup breadcrumbs, pepper and egg; stir lightly. Set remaining pimiento mixture aside. Shape crabmeat mixture into 4 (3/4"- thick) patties.
Dredge patties in remaining breadcrumbs. Place patties on baking sheet; cover and chill 30 minutes. Coat large nonstick skillet with cooking spray; place over medium heat until hot. Add patties and cook 4 minutes on each side, or until lightly browned.
Place 1 lettuce leaf on bottom half of each bun; top with crab cakes. Spread remaining pimiento mixture evenly over crab cakes and top with remaining bun halves. Serve immediately.
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