Crab Cake Burgers

Crab Cake Burgers

30 Reviews
From: EatingWell Magazine, June/July 2005

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound crabmeat
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs, (see Note)
  • ¼ cup light mayonnaise
  • 2 tablespoons minced chives
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly ground pepper
  • 4 dashes hot sauce, such as
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons unsalted butter


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 burger
  • Per serving: 175 calories; 7 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 19 g protein; 38 mcg folate; 94 mg cholesterol; 1 g sugars; 0 g added sugars; 230 IU vitamin A; 4 mg vitamin C; 60 mg calcium; 1 mg iron; 434 mg sodium; 338 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 2 lean meat, 1 fat (mono)

Reviews 30

August 05, 2014
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By: EatingWell User
Just OK I love faux crab meat, but these crab cakes were just ok. I subbed Greek yogurt for mayo, but that was my only alteration to the recipe. In my opinion, there was little flavor except the mustard, which seemed way too strong. I really wanted to like these, but I tossed the recipe. Pros: Light Cons: Didn't stay together, too mustard-y
December 15, 2013
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By: EatingWell User
Tasty, Crunchy and Satifying I was skeptical of this one-hundred something burger substitute, and I couldn't have been any more wrong. These delicious crabby-patties made for a filling delicious dinner (and lunch, and dinner again). The crunchy exterior, and sweet meat crabby interior make for a wonderful combination. I served on 100 calorie whole wheat sandwich rounds! Pros: Delicious, Easy to make, Can find all ingredients in local market. Cons: You'll be tempted to overeat!
June 20, 2013
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By: EatingWell User
delicious This is one of my favorite recipes. As suggested by other users, I used greek yogurt instead of mayo. I like food with a bit of a kick so I used more dijon and hot sauce (unsure of measurements). I also put a layer of panko on the outside of the patty prior to cooking to hold the patty together and get it crispy. I also didn't have chives so I minced up a bit of onion and threw it in.
March 24, 2013
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By: Danielle Kaufman
Really good! I only made the crab cakes (not the burger part) but they were some of the best I've ever had.
October 13, 2012
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By: EatingWell User
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!
May 29, 2012
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By: EatingWell User
Yum! These were sooo good. I followed another reviewer's advice to let the mixture set in the fridge for 30 minutes before making the patties. Yes, they are fragile so be gentle. Leave them alone except when it's time to flip. This is not a stir fry! Mine were a bit thicker so I did 5-6 minutes each side. I placed them over a bed of greens with strawberry balsamic dressing and corn and black bean salad. Made for a great presentation. Next time, I might lessen or take out the celery seed and maybe try Worcestershire sauce or Old Bay. Pros: Light, easy to make, inexpensive!
May 29, 2012
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By: EatingWell User
Use fresh bread crumbs! Use FRESH bread crumbs, not dried. Add some Worchestershire sauce. Skip garlic and onion powders. Add either dry or wet mustard. After shaping patties, let them sit in the frig. for a half hour or so to bind. Then you'll have something resembling a Maryland crab cake. Pros: basic ingredients are ok with some exceptions, Cons: YOU MUST CLEAN the crab first. Remove small cartilege bits.
February 16, 2012
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By: fruitbowlk
tasty, moist enjoyable. I add a few more ingredients such as dry mustard,paprika low fat greek yoguart instead of mayo. I didn't put Dijon mustard,chives in it. Pros: stayed together, tender, good favors.
January 09, 2012
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By: nfash
Delicious but fell apart Even using canned crab, these turned out delicious. They did fall apart, but that did not affect the flavor. My husband wants these again soon!
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