I came home today and I was so bored with cooking the same old stuff all of the time. I had a whole chicken in the fridge, and some chicken sausage, but I didn’t want to make either one. Finally I searched around a little on food.com and came up with an idea! Crab Cake Burgers (a la Rachael Ray… she makes everything into a burger…)! But I made up my own recipe, based loosely on my Crab Cake recipe, with a few small changes. Here it is, for your enjoyment!
New England Crab Cake Burgers
In a large bowl, gently mix the following:
- 1 1/2 cups crab meat (I used claws, because that’s what I could get at the store today)
- 2 Tbsp tartar sauce
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 tsp Wostershire sauce
- 1 egg
- 2 Tbsp chopped chives
- sprinkle paprika
- sprinkle pepper
- about 1/2 cup panko breadcrumbs, or other dried breadcrumbs, enough to start to hold the mixture together
Chill for at least 1 hour in the fridge. The mixture is very loose, so if you don’t chill it you’ll have a hard time making the cakes.
Make about 5 or 6 large crab cakes by first rolling into a ball, then flattening. Coat each side of the crab cake in some more panko breadcrumbs for extra crispiness. Cook in about 2 Tbsp of canola oil in a dutch oven or other heavy pan, until nicely browned on each side. Keep warm in an oven until all crabcakes are cooked. Serve with:
- fresh hard rolls or hamburger buns
- tartar sauce
- lemon wedges
- lettuce
- tomato slices
- avocado slices
There’s also plenty left over, so we can both take some crab cake burgers for lunch tomorrow! Ed’s comment about tonight’s supper: “You never cease to amaze me!”
Definitely going to make these this weekend. Thanks for sharing this.
Nummmm!!!! I really, REALLY wish my husband wasn’t allergic to crab. I’ve tried using that fake crab-flavoured pollock stuff, and while it’s great for pasta it doesn’t really work for crab cakes.
Hmph.
Pingback: new crab cake recipes | The Crab Cake Guy