Crispy Lime "Crab Cake" Sandwiches

By ames107

Ingredients

• 2 limes
• 12 oz. imitation crabmeat (surimi), cut into 1/2" pieces
• 1 1/2 cups plain panko crispy bread crumbs
• 1 1/3 cups light mayonnaise
• 2 scallions, chopped, 1/3 cup
• 1 egg, beaten
• 1 tsp. dry 30% less sodium Old Bay seasoning
• 1/3 cup chopped fresh cilantro
• 3 cups packaged fresh cole slaw mix
• 6 hamburger rolls, toasted
• 2 cups baby spinach leaves
• Curly fries and lime wedges

Preparation

Step 1

Coat jelly roll pan with cooking spray. Grate 1 tsp. zest and squeeze 2 Tbs. juice from limes. Reserve separately

In bowl, combine crab meat with 1 cup bread crumbs, 1/3 cup mayonnaise, 1 Tbs. lime juice, scallions, 1/2 tsp. lime zest, egg and 1/4 tsp. seasoning, breaking up crabmeat with fingers. Shape into 6 (3") patties, using about 1/3 cup mixture per patty. Coat both sides of patties with remaining 1/2 cup bread crumbs. Transfer to pan. Cover with plastic wrap; refrigerate at least 30 minutes or until firm.

Preheat oven to 400 degrees. Combine remaining 1 cup mayonnaise, cilantro and remaining 1/2 tsp. zest, 1 Tbs. juice and 3/4 tsp. seasoning. In bowl, toss cole slaw with 1/3 cup mayonnaise mixture. Reserve remaining mayonnaise mixture.

Lightly coat patties with cooking spray. Bake 10-15 minutes or until cooked through, turning after 6 minutes. Spread rolls with reserved mayonnaise mixture. Top with spinach, patties and cole slaw. If desired, serve with fries and lime