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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 20 minutes Chill: 30 minutes Cook: 8 minutes Ingredients:
1 (2-ounce) jar diced pimiento |
1/4 cup plus 2 tablespoons low-fat mayonnaise |
3/4 pound fresh lump crabmeat, drained |
2/3 cup fine, dry breadcrumbs, divided |
1/4 teaspoon pepper |
1 egg white |
vegetable cooking spray |
4 green leaf lettuce leaves |
4 reduced-calorie whole wheat hamburger buns |
Directions:
1. Drain pimiento, and press between paper towels to remove excess moisture. Combine pimiento and mayonnaise, stirring well. Combine 2 tablespoons pimiento mixture, crabmeat, 1/3 cup breadcrumbs, pepper, and egg white in a bowl; stir lightly. Set remaining pimiento mixture aside.
2. Shape crabmeat mixture into 4 (3/4-inch-thick) patties. Dredge patties in remaining 1/3 cup breadcrumbs. Place patties on a baking sheet; cover and chill 30 minutes.
3. Coat a 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.
4. Place 1 lettuce leaf on bottom half of each bun; top with crab cakes. Spread remaining pimiento mixture evenly over crab cakes. Top with remaining bun halves. Serve immediately.
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