Crab Cake Burgers
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.
Source: EatingWell Magazine, June/July 2005
Gallery
Ingredients
Directions
Tips
Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.
Nutrition Facts
Serving Size: 1 burger
Per Serving:
175 calories; protein 19.3g; carbohydrates 7g; dietary fiber 0.3g; sugars 0.8g; fat 7.4g; saturated fat 1.9g; cholesterol 94.4mg; vitamin a iu 230.3IU; vitamin c 4.4mg; folate 38.2mcg; calcium 59.9mg; iron 0.7mg; magnesium 47.7mg; potassium 338.2mg; sodium 433.7mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 2 lean meat, 1 fat (mono)
