Crab Cake Burgers

By laurenzembron

Juicy lump crab meat burgers are topped with a light tartar sauce in this summertime favorite.

Ingredients

• Burgers:
• 1 lb lump crabmeat, picked over and drained if necessary
• 1 Tbsp freshly squeezed lemon juice
• 1/2 cup whole wheat panko breadcrumbs
• 1 large egg, preferably organic, lightly whisked
• 3 Tbsp 2% plain Greek yogurt
• 2 Tbsp canola oil mayonnaise (I like the Spectrum brand)
• 2 scallions, thinly sliced
• 1 Tbsp country Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 Tbsp canola oil
• Tartar Sauce:
• 1 Tbsp canola oil mayonnaise (I like the Spectrum brand)
• 1/2 cup 2% plain Greek yogurt
• 1 medium Kosher dill pickle spear, finely diced
• 2 tsp pickle juice
• 2 Tbsp finely diced red onion
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp garlic powder
• Kosher salt and freshly ground black pepper, to taste
• For Serving:
• lightly toasted whole wheat burger buns
• lettuce
• thinly sliced red onion
• fresh lemon wedges

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Make tartar sauce: combine mayonnaise and Greek yogurt in a small bowl. Mix thoroughly to combine. Stir in remaining ingredients. Chill until ready to serve.
In a large bowl, mix together the crabmeat, lemon juice, breadcrumbs, egg, yogurt, mayonnaise, scallions, mustard, and salt&pepper to taste. Mixture will be a bit wet.
Gently shape into 4 patties; place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
Heat grill to medium-high heat, and brush with canola oil. (If your grill has wide grates, you may want to cook the crab cakes in a skillet on the grill). Cook the crab cake patties until golden, about 3-5 minutes per side.
Serve on toasted burger buns with tartar sauce, lettuce, red onion, and fresh lemon wedges.