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Crab Cake Burgers

  • Prep Time: -
  • Cook Time: -
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (81 Ratings): 4 out of 5 stars

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All 4 Reviews

Ingredients

  1. 1 pound crabmeat
  2. 1 egg, lightly beaten
  3. 1/2 cup panko breadcrumbs (see Note)
  4. 1/4 cup light mayonnaise
  5. 2 tablespoons minced chives
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon lemon juice
  8. 1 teaspoon celery seed
  9. 1 teaspoon onion powder
  10. 1/4 teaspoon freshly ground pepper
  11. 4 dashes hot sauce, such as Tabasco, or to taste
  12. 1 tablespoon extra-virgin olive oil
  13. 2 teaspoons unsalted butter

Nutrition Info

Per Serving

  • Calories: 181 kcal
  • |
  • Carbohydrates: 8 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 9 g
  • |
  • Protein: 17 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
  2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Yield: 6 servings

3. Still Hungry?

These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Notes:

Tip

Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

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Average (81 Ratings): 4 out of 5 stars

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4 reviews

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  • A must try

    Janice S - May 21, 2007 11:55:44 AM PST
    My sister and I enjoy finding new recipes and trying them out., We always teak the receipe a little and with this one we added the oil and butter to the recipe (by mistake) and added some ole bay. I have to admit that the seasoning and moistness of the crab cake was mummmm good ... the next day they were even better because the seasonings had settled in.

    5 of 5 found this review helpful.

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  • easy and really good

    mauess - August 15, 2007 06:50:14 AM PST
    This is the way a crab cake should taste. Full crab flavor and not a lot of fillers. The only thing I added is some Old Bay.

    4 of 4 found this review helpful.

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  • Looks yummy! Any substitutions 4 the crab?

    sunsetroommate - May 11, 2009 06:30:12 PM PST
    Does this recipe work with imitation crab meat? Might be easier on the pocketbook. This site www.Bettyconfidential.com has a lot of tasty, low fat recipes. This one is calls for smoked salmon, which is usually pretty cheap.
    http://www.bettyconfidential.com/ar/ld/a/Smoked-Salmon-Tostada.html

    2 of 2 found this review helpful.

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  • Very Tasty

    Trey - September 8, 2009 04:47:38 PM PST
    CRABBY PATTIES!!! ^ ^ Very delightful for you seafood lovers. :)

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