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Crab Cake Burgers


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

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Rate this recipe 4.5/5 (8 Votes)


  • 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


Servings 4
Preparation time 10mins
Cooking time 20mins


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.


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