Crab Cake Burgers

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

Photo by Lauren Z.

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

burgers

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

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

Directions

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.

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