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Crab Cake Burgers

June/July 2005

Your rating: None Average: 4.2 (235 votes)

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.



READER'S COMMENT:
"Tasted great! Substituted no fat greek yogurt for mayo to lower fat content. "
Crab Cake Burgers

30 Reviews for Crab Cake Burgers

08/19/2010
Anonymous

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.

Comments
07/30/2010
Anonymous

SOUNDS GREAT. CAN,T WAIT TO TRY IT, ALTHOUGH I WOULD OMIT THE HOT ADD-INS.....

Comments
07/05/2010
Anonymous

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.

Comments
06/07/2010

These were quick and easy to make, but a bit bland. My husband and I each tried to come up with what it needed - maybe minced jalapeno, Worcestershire, lemon juice, garlic, red pepper flakes, Old Bay ... I will definitely make these again though and experiment with adding some additional flavor.

Comments
04/25/2010

I made these and they were fantastic and extremely easy to make. No doubt that I'll be making these again soon!

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