While staying with John’s parents for Christmas, my sister-in-law made some outstanding crab cakes hors d’oeuvres before the family holiday dinner. Flavorful, tender on the inside, crisp on the outside, and perfectly bite-sized, I could easily have made a meal out of just those delectable morsels.
Those crab cakes stayed in the back of my mind for a few weeks, until the thought of morphing them into burgers took over.
If crab cakes can get any better, it’s by making them big enough to pile onto a burger bun with tartar sauce and sliced red onion.
Served with homemade sweet potato fries, of course.
Juicy lump crabmeat is worth the monetary splurge – so I suggest shelling out for the expensive fresh lump crabmeat rather than the canned stuff.
Another important tip when it comes to making crab cakes is to veer away from using too many breadcrumbs to bind the cakes together. Have you ever eaten a “crab” cake that consisted of more bread than crab? Not good. The breadcrumbs should ideally be indiscernible in the cooked patties… ensuring that each bite is full of sweet crab meat.
Although perhaps not a typical football-watching food, these crab cake burgers would be a delicious addition to your Super Bowl party this Sunday! You could even make smaller patties and serve them on dinner rolls as crab cake sliders.
| Name | Crab Cake Burgers |
|---|---|
| Cuisine | Seafood / American |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
Ingredients
- 1 lb lump crabmeat, picked over and drained if necessary
- 1 Tbsp freshly squeezed lemon juice
- 1/2 cup whole wheat panko breadcrumbs
- 1 large egg, preferably organic, lightly whisked
- 3 Tbsp 2% plain Greek yogurt
- 2 Tbsp canola oil mayonnaise (I like the Spectrum brand)
- 2 scallions, thinly sliced
- 1 Tbsp country Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 Tbsp canola oil
Instructions
In a large bowl, gently combine the lump crabmeat, mayonnaise, egg, Dijon mustard, Old Bay seasoning, chopped parsley, breadcrumbs, salt, and pepper. Be careful not to break up the crabmeat too much; you want the cakes to have some texture.
Form the crab mixture into 4 equal-sized patties, about 1-inch thick. Place them on a baking sheet lined with parchment paper.
Cover the crab cake patties with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the crab cakes hold their shape during cooking.
Heat a skillet or frying pan over medium-high heat and add a few tablespoons of olive oil.
Gently place the crab cake patties into the hot skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Be careful when flipping them to prevent them from falling apart.
Once the crab cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Nutritional Information Per Serving
- Calories: 268.4
- Total Fat: 15 grams
- Saturated Fat: 1.9 grams
- Dietary Fiber: 1 gram
- Protein: 22.4 grams
