Crab Cake Sandwiches

• 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

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.

pimiento, lowfat mayonnaise, lump crabmeat, breadcrumbs, pepper, egg, vegetable cooking spray, green leaf, whole wheat hamburger buns

Taken from www.myrecipes.com/recipe/crab-cake-sandwiches-0 (may not work)