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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.6
  • Total Fat: 10.4 g
  • Cholesterol: 82.2 mg
  • Sodium: 491.4 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 11.3 g

View full nutritional breakdown of Crab Cake Burgers calories by ingredient
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Crab Cake Burgers

Submitted by: RUTHSHEART
Crab Cake Burgers

Introduction

These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.


Number of Servings: 6

Ingredients

    1 pound crabmeat
    1 egg, lightly beaten
    1/2 cup panko breadcrumbs (see Note)
    1/4 cup light mayonnaise
    2 tablespoons minced chives
    1 tablespoon Dijon mustard
    1 tablespoon lemon juice
    1 teaspoon celery seed
    1 teaspoon onion powder
    1/4 teaspoon freshly ground pepper
    4 dashes hot sauce, such as Tabasco, or to taste
    1 tablespoon extra-virgin olive oil
    2 teaspoons unsalted butter


Directions

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Serves 6

NUTRITION INFORMATION: Per serving: 163 calories; 8 g fat (2 g sat, 3 g mono); 86 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 350 mg sodium; 293 mg potassium.

Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

TIP: Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.






Number of Servings: 6

Recipe submitted by SparkPeople user RUTHSHEART.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Made this tonight...my family loved it! They were asking when we were going to have it again and my 8 year old son wants to take them for lunch to school tomorrow :) - 6/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic and very easy to make. I served with a spicy mayo which added great flavor! - 9/23/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was so much easier than my typical crabcake recipe! Thank you! - 6/16/10

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  • I used Louis Kemp imitation crab and I had to use 1/4 tsp of celery salt and 1 TBSP of real celery chopped up because I didn't have celery seed. I also used 1/2 tablespoon of onions because I didn't have chives. However, it turned out great! Every my picky vegetarian daughter loved it and ate TWO! - 10/17/11

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  • yum! - 4/13/10

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  • 0 of 1 people found this review helpful
    this sounds really good!! I will rate it after I try it this weekend...Thanks!! - 4/9/10

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