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!
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 loved these crab cake burgers. The only thing I did different was used green onions instead of chives. I also made them into mini crab cake burgers. None of the seasonings were over powering of the crab flavor.
Made these for my hubby who LOVES crab cakes. Only changes I made were to dice up a small amount of celery and onion instead of the celery seed and chives (didn't have on hand). Turned out de-lish! Also used back fin crab meat and that was really good. Served with a spinach saute and had a fantastic dinner! Highly recommend and will make again!
If I make them again, I would put half the amount of celery seed the recipe calls for. The celery threw it off for me. It was too over powering. If you don't like celery, don't put as much or you will not like the crab cakes.
My elderly mom who is grew up in the Mid-Atlantic on Maryland crab cakes rated this as "very good". This is a real compliment as she can be a harsh critic of crab cakes!! :) I agree.. They ARE very good!