Monday Musings + Crab Cake Burgers (revisited)

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

The weather this weekend in Boston was utterly gorgeous! On Saturday night we went out with some friends for a Mexican dinner, mine consisting of the following:

Braised Short Rib Taco (shredded beef, jicama, radish, cilantro, cotija) & Grilled Fish Taco (Mahi-Mahi, dijon cilantro, spring mix, pico).

I had a great night, which was – unfortunately – followed by a crummy day. Sunday was spent curled up on the couch. I hate wasting a beautiful spring day inside, but I did NOT feel good (hopefully not due to the tacos!).


Once I felt like eating again, I dove into this exciting new find from Whole Foods:

Monday Musings + Crab Cake Burgers (revisited)

Nature’s Path Love Crunch CARROT CAKE Granola.

Yes, carrot cake granola. I guess the big-name granola companies finally caught on to the food blogger trend.

This stuff is GOOD. At 130 calories, 4 grams of fat, 8 grams of sugar, and 2 grams each of fiber & protein per 1/4 cup you get huge clusters of oats, pecans, carrot, pineapple, raisins, & cinnamon + little yogurt chips to complete the carrot cake experience.

Now, I know that as a food blogger I’m supposed to say that homemade is waaaay better than store-bought… but in this case, the packaged stuff is pretty damn good!

My parents brought me this olive oil from their trip to Italy!

Monday Musings + Crab Cake Burgers (revisited)

I foresee loaves of crusty bread dipped into bowls of the liquid gold, stacks of caprese salad finished off with a generous drizzle, and simple but heavenly heaps of fresh linguine bathed in parmesan-laden pools of this authentic olive oil.


I immediately thought of my Crab Cake Burgers for this week’s “cookout” theme over at The Back Burner.

This is a fantastic way to ring in the impending unofficial start to summer over Memorial Day weekend!

Name:Crab Cake Burgers (revisited)
Prep Time:20 minutes
Cooking Time:10 minutes
Total Time:30 minutes
Yield:4 Crab Cake Burgers


  • 1 pound of lump crabmeat
  • 1/2 cup breadcrumbs (preferably Panko)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
  • Salt and pepper to taste
  • 1/4 cup vegetable oil (for frying)


1. Prepare the Crab Cake Mixture

In a large mixing bowl, gently pick through the crabmeat to remove any shell fragments.

In a separate bowl, combine the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.

Gently fold the breadcrumb mixture into the crabmeat, being careful not to break up the crab chunks. You want to maintain those delicious lumps of crab in the cakes.

2. Form the Crab Cakes

Divide the mixture into equal portions and shape them into crab cake patties. You can make them as big or as small as you like, depending on the size of your burger buns.

3. Heat the Oil and Fry

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet.

Fry the crab cakes for about 4-5 minutes on each side or until they turn golden brown and crispy.

4. Assemble the Crab Cake Burgers

Toast the hamburger buns until they’re lightly browned.

Spread tartar sauce (or your preferred seafood sauce) on the bottom half of the buns.

Place a lettuce leaf on each bun, followed by a crab cake patty.

Top with sliced tomatoes and red onion.

Add the top half of the bun, and your Crab Cake Burgers are ready to enjoy!

Estimated Nutrition Per Serving

  • Calories: 350-400 kcal
  • Protein: 15-20g
  • Carbohydrates: 25-30g
  • Dietary Fiber: 1-2g
  • Sugars: 3-4g
  • Fat: 20-25g
  • Saturated Fat: 2-3g
  • Cholesterol: 60-80mg
  • Sodium: 800-1000mg

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