Open-Faced Crab Cake Sammies with Tzatziki and Sweet Pepper and Smokehouse Almonds Salad

Need I say more??:
(4 servings)

Crab Cakes:
6 T. plain 2% reduced-fat Greek yogurt, divided
2 T. finely chopped Persian* cucumber
2 t. minced fresh garlic
1/2 t. freshly ground black pepper, divided
2/3 cup panko Japanese breadcrumbs, divided
1/4 cup finely diced red bell pepper
2 T. thinly sliced green onions
1 T. finely chopped fresh dill
1 t. grated lemon rind
2 t. fresh lemon juice
3/4 t. sea* salt
1 egg white
12 oz. lump crab meat, shell pieces removed
2 t. EVOO
4 (1&1/2 oz.) slices sourdough bread, toasted
4 red leaf lettuce leaves

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

Sweet Pepper and Almond Salad:
1 T. EVOO
1 T. sherry vinegar
1/8 t. Kosher salt
4 cups mixed baby greens
1 cup thinly sliced baby red bell peppers
2 T. chopped Smoke House Almonds*


Combine oil, vinegar, and salt in a med. bowl, stirring with a whisk. Add greens and red pepper. Toss to coat. Sprinkle with almonds.

I'm off to MN to see my cousin, Al. I will write as often as I can.

Keep your chins up, Be NICE, and have FUN!!!!

Love,

MM