Yummy crab salad sandwiches

oh my GOSH! Ry and I were playing around with dinner the other night and came up with this recipe. The recipe originated from Cooking Light's crab cakes, but I didn't have all of the ingredients and so I kind of made up my own thing. I will also post it on my recipe blog... they are SOOOOOO good! AND wicked healthy!

Crab Salad Sandwiches

Ingredients:

2 Tbsp. finely chopped fresh chives

1 Tbsp. FINELY chopped parsley

1.5 Tbsp. canola-based mayo (can be found at health-food stores)

0.5 tsp. grated lemon rind

1 Tbsp. fresh lemon juice

1/4 tsp. freshly ground black pepper

1/8 tsp. ground red pepper

1 large egg

1/3 cup panko (Japanese bread crumbs)

1 lb. lump crab meat (I use imitation crab meat.. since you can't find any real seafood ANYWHERE in Utah.. grrrrr) (Also, imitatino crab meat contains NO shellfish (mine contains cod), so if you're allergic to shellfish, you can eat this!)

Extra-virgin olive oil

Slices of 100% Whole Wheat bread

Extra canola-based mayo

Procedure:

Combine first 8 ingredients. Add panko and crab, and toss gently to combine. Cover and refrigerate for 15 minutes. Heat oil in a large skillet over medium-high heat. Add crab mixture. Cook until golden, tossing occasionally. Refrigerate cooked crab mixture in a bowl until completely chilled. Mix in enough mayo to the chilled crab mixture so it looks like the right consistency for crab salad. Spoon onto slices of bread. It's also good toasted.

Nutrition (per serving): Calories 292; Fat 22g; Protein 18.7g; Carbs 5g; Fiber 0.5g; Chol 161mg; Iron 1.2mg; Sodium 571mg; Calc 53mg