Want more deliciousness? Follow me on X @TeresasRecipes
Crab Cake Burger
Indulge in a delightful seafood experience with our Crab Cake Burger, where succulent crab meat meets a crispy exterior, creating a flavor explosion with every bite. Topped with fresh lettuce, juicy tomatoes, and a zesty homemade remoulade, this burger is a sophisticated twist on the classic favorite, perfect for summer barbecues or cozy dinners. Historically, crab cakes have roots in the Mid-Atlantic region of the United States, where they were originally enjoyed by coastal communities. This recipe honors that tradition while elevating it into a gourmet burger.
Ingredients
- Fresh crab meat
- 1 pound, picked over for shells
- Mayonnaise
- 1/4 cup
- Dijon mustard
- 1 tablespoon
- Worcestershire sauce
- 1 teaspoon
- Old Bay seasoning
- 1 tablespoon
- Egg
- 1, beaten
- Bread crumbs
- 1/2 cup, preferably panko for extra crispiness
- Lettuce
- 4 leaves, for garnish
- Tomato
- 1 large, sliced
- Buns
- 4, toasted
- Remoulade sauce
- 1/2 cup
- Lemon juice
- 1 tablespoon (for added brightness in remoulade)
- Garlic, minced
- 1 clove (for remoulade)
- Paprika
- 1/2 teaspoon (for remoulade)
- Capers, chopped
- 1 tablespoon (for remoulade)
Instructions
- To make the remoulade sauce, combine mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, and chopped capers in a small bowl. Mix well and set aside in the refrigerator to chill.
- In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and bread crumbs until well mixed. Be careful not to break up the crab meat too much.
- Form the crab mixture into 4 equal patties, making sure they are compact.
- Heat a large skillet over medium heat and add a drizzle of oil. Once hot, add the crab patties to the skillet. Cook for 4-5 minutes on each side, until they are golden brown and heated through.
- To assemble the burgers, place a lettuce leaf on the bottom half of each toasted bun. Top each with a crab cake, a slice of tomato, and a generous dollop of the remoulade sauce. Finish with the top half of the bun.
- Serve immediately with extra remoulade on the side for dipping.
Tips
- For a spicier kick, add a dash of hot sauce to the crab mixture.
- If fresh crab meat is unavailable, you can substitute with canned crab meat, but ensure it's well-drained.
- These crab cakes also make a great appetizer—simply omit the buns and serve with toothpicks!
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 10 minutes Calories: 450 Fat: 25g Carbs: 30g Protein: 25g Sodium: 600mg Sugar: 1g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...