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.
Crab Cake Burgers
From EatingWell: 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.
30 Reviews for Crab Cake Burgers
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.
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.
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!