New England Crab Cake Burgers

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!”