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Crab Cakes with Creamy Cucumber Sauce

Jill Silverman Hough
  • 0 minutes
  • Serves 4

INGREDIENTS

1 lb

Lump crabmeat, cooked

8

Butter lettuce, large leaves

12

Chives, fresh

1/2

Cucumber, peeled, halved lengthwise, seeded and cut into 3 or 4 pieces

1

Lemon, Zest of

1/2 cup

Red bell pepper

5

Egg whites, large

1 tbsp

Lemon juice, fresh

1

Sea salt and fresh ground black pepper

2 tbsp

Sunflower or safflower oil

1 1/3 cups

Panko bread crumbs, whole-wheat