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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

12/15/2013
Anonymous
Tasty, Crunchy and Satifying

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!

Delicious, Easy to make, Can find all ingredients in local market.
Comments
06/20/2013
Anonymous
delicious

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.

Comments
03/24/2013
Really good!

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

Comments
10/13/2012
Anonymous
Great as is! Or with modifications.

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!

Comments
05/29/2012
Anonymous
Yum!

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.

Light, easy to make, inexpensive!
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