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Mexican-Spiced Crab Burgers

By

From Weight Watchers

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Rate this recipe 4.7/5 (7 Votes)

Ingredients

  • 1 pound(s) lump crabmeat, picked over for shells
  • 2/3 cup(s) panko breadcrumbs
  • 3/4 cup(s) (chopped) uncooked red onion(s), or minced
  • 1/4 cup(s) cilantro, fresh, minced
  • 2 Tbsp reduced-calorie mayonnaise
  • 2 large egg(s), lightly beaten
  • 1 tsp ground cumin, or more to taste
  • 1/2 tsp kosher salt
  • 1/8 tsp cayenne pepper, or more to taste
  • 6 spray(s) cooking spray
  • 6 Tbsp store bought guacamole
  • 6 leaf/leaves (large) lettuce, romaine
  • 6 slice(s) fresh tomato(es)
  • 6 item(s) light English muffin, toasted

Details

Preparation time 20mins
Cooking time 40mins
Adapted from weightwatchers.com

Preparation

Step 1


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, combine crab meat, panko, onion, cilantro, mayonnaise, eggs, cumin, salt and cayenne. Scoop a heaping 1/2 cup crab mixture onto a flat surface and shape into a 3/4-inch thick patty; repeat with remaining ingredients. Coat tops of burgers with cooking spray and place on prepared pan sprayed side-down; coat other side of burgers with cooking spray.

Bake until bottoms are browned, about 10 minutes; carefully flip and cook until browned on other side, about 10 minutes more. Serve each burger on an English muffin, topped with 1 tablespoon guacamole and 1 piece each lettuce and tomato. Yields 1 burger per serving.

Notes

Crab burger patties can be prepared in advance to speed dinner prep. This mixture can also be used to make smaller Mexican crab cake appetizers – just reduce the cooking time to 12 minutes total.

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