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Crab Cake Burgers

June/July 2005

Your rating: None Average: 4.2 (227 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 Recipe

29 Reviews for Crab Cake Burgers

04/19/2010
Anonymous

My daughter used half a pound of lump crab and half a pound of claw meat and they were delicious.

Comments
03/26/2010
Anonymous

These crab cakes are absolutely fantastic. This receipe is a keeper!!!!

Comments
03/24/2010
Anonymous

These were ridiclously tasty! I substituted green onions fo rth echives and left out the celery seed. My boyfriend loved them!!

Comments
03/23/2010
Anonymous

Well, recipe looks good - I would also substitute green onions for chives - I do not have dijon mustard celery seeds in the house; as a habit. Never will on the celery seeds. They ruin a good bloody mary. Celery sticks [fresh] are the thing for me! I also do not stock mayo in any form - not to say I wouldnt for a recipe..But not as a must have. I do not see the necessity of onion powder when youu have something as flavorful as green onions. We havent the luxury of an Asian supermarket where I live - I would substitute either crushed Special K cornflakes or salt/vingegar chips for the panko.

Comments
03/23/2010
Anonymous

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!

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