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Crab Cake Burgers

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings
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.
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
1 tablespoon  extra-virgin olive oil
2 teaspoons  unsalted butter

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.
Crab Cake Burgers Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Sweet on Shellfish: Crab Cakes
Nutrition Facts per Serving
Yield:   6 servings
Calories: 163
Fat. Total: 8g
Protein: 16g
Carbohydrates, Total: 6g
Fat, Saturated: 2g
% Cal. from Fat: 44%
Cholesterol: 86mg
Sodium: 350mg
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