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.
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
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!
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.
I only made the crab cakes (not the burger part) but they were some of the best I've ever had.
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!