Open-Faced Crab Cake Sandwiches With Tzatziki

• 6 tablespoons plain 2% reduced-fat Greek yogurt, divided
• 3 tablespoons finely chopped English cucumber
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon freshly ground black pepper, divided
• 2/3 cup panko (Japanese breadcrumbs), divided
• 1/4 cup finely diced red bell pepper
• 2 tablespoons thinly sliced green onions
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 3/8 teaspoon salt
• 1 egg white
• 12 ounces lump crabmeat, shell pieces removed
• 2 tablespoons olive oil
• 4 (1 1/2-ounce) slices sourdough bread, toasted
• 4 red leaf lettuce leaves

1. Combine 1/4 cup yogurt, cucumber, garlic, and 1/4 teaspoon pepper in a small bowl; set yogurt mixture aside.
2. Combine remaining 2 tablespoons yogurt, remaining 1/4 teaspoon black pepper, 1/3 cup panko, bell pepper, onions, dill, rind, juice, salt, and egg white in a medium bowl. Gently stir in crab. Divide crab mixture into 4 equal portions (about 1/2 cup each), shaping each into a 3/4-inch-thick patty. Place remaining 1/3 cup panko in a shallow dish. Dredge patties in panko.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Top each bread slice with 1 lettuce leaf, 1 patty, and about 2 tablespoons reserved yogurt mixture.

yogurt, cucumber, fresh garlic, freshly ground black pepper, red bell pepper, green onions, fresh dill, lemon rind, lemon juice, salt, egg, lump crabmeat, olive oil, bread, red leaf

Taken from www.myrecipes.com/recipe/open-faced-crab-cake-sandwiches (may not work)