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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

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Recipe Summary

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Note: 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.

Nutrition Facts

175 calories; protein 19.3g 39% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 0.8g; fat 7.4g 11% DV; saturated fat 1.9g 9% DV; cholesterol 94.4mg 32% DV; vitamin a iu 230.3IU 5% DV; vitamin c 4.4mg 7% DV; folate 38.2mcg 10% DV; calcium 59.9mg 6% DV; iron 0.7mg 4% DV; magnesium 47.7mg 17% DV; potassium 338.2mg 10% DV; sodium 433.7mg 17% DV; thiamin 0.1mg 5% DV.

Reviews (30)

Read More Reviews
31 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/30/2011
Made these for my hubby who LOVES crab cakes. Only changes I made were to dice up a small amount of celery and onion instead of the celery seed and chives (didn't have on hand). Turned out de-lish! Also used back fin crab meat and that was really good. Served with a spinach saute and had a fantastic dinner! Highly recommend and will make again! Read More
Rating: 5 stars
10/29/2011
Tasted great! Substituted no fat greek yogurt for mayo to lower fat content. Read More
Rating: 5 stars
10/30/2011
a simple substitution to add a little more zest to these would be 2-3 TB of Old Bay or 1 TB of creole (not Cajun) seasoning. Read More
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Rating: 5 stars
10/30/2011
I thought these crab cake burgers were awesome. I left out the celery seed and onion powder because I didn't have them on hand. Instead I just used some green onion to add flavor. I thought the flavors were excellent but this recipe could definitely be tweaked to your liking. I also used the really thin whole grain sandwich/hamburger buns which turned out perfect. Read More
Rating: 5 stars
10/30/2011
We really liked these crab cakes - very easy to assemble and quick to cook. The texture & flavor were great. Like the other reviewers I used green onion instead of chives. I served the crab cakes on toasted whole wheat sandwich thin buns. Excellent! Read More
Rating: 4 stars
10/13/2012
Great as is! Or with modifications. I like this in plain crab cake form with no bun. We make a little sauce to go with. Last time I made them I actually also dipped the crab cake in panko prior to sauteing. It was amazing. A go-to for us for an indulgent weekday dinner. Tonight i will be making mini versions of these for a party! Read More
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Rating: 1 stars
10/29/2011
Wouldnt stay together I have made hundreds of recipes from eating well and have had some great ones and a few flops but I have never had one that even after following the directions to the letter it didn't turn out the way it was suppose too that is until now. The cakes fell apart and wouldn't cook all the way through without burning. Read More
Rating: 5 stars
10/30/2011
I loved these crab cake burgers. The only thing I did different was used green onions instead of chives. I also made them into mini crab cake burgers. None of the seasonings were over powering of the crab flavor. Read More
Rating: 5 stars
10/30/2011
If I make them again I would put half the amount of celery seed the recipe calls for. The celery threw it off for me. It was too over powering. If you don't like celery don't put as much or you will not like the crab cakes. Read More