Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.

  • Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.


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

1 burger
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.

1/2 starch, 2 lean meat, 1 fat (mono)