Crab Cake Burger 1

The Ultimate Crab Cake Burger: A Taste of the Coast in Every Bite

Make a restaurant-worthy Crab Cake Burger at home with this easy recipe. Crispy outside, tender inside, and bursting with flavor. Try it tonight!

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Picture this: golden-brown perfection, crisp on the outside, tender and flaky on the inside, with sweet, succulent crab meat that practically melts in your mouth. This isn’t just any burger—it’s a Crab Cake Burger, a handheld masterpiece that brings the flavors of the coast right to your plate. Whether you’re firing up the grill for a summer cookout or treating yourself to a gourmet weeknight dinner, this recipe is your ticket to restaurant-quality indulgence without leaving the kitchen.

Why This Recipe Works

  • Texture heaven: That irresistible contrast between the crispy crust and the moist, delicate crab inside.
  • Simple elegance: Foolproof techniques that make you look like a pro.
  • Endless versatility: Dress it up for guests or keep it casual for a weeknight win.

The Story Behind the Sauce

The Crab Cake Burger is a love letter to the classic Chesapeake Bay crab cake, reimagined for burger lovers everywhere. It’s coastal tradition meets backyard barbecue—pure bliss between two buttery buns.

Essential Ingredients & Tools

Ingredients for the Crab Cakes

  • 1 pound (450g) lump crab meat: The star of the show. Look for fresh, refrigerated crab (not canned) for the best flavor.
  • ½ cup panko breadcrumbs: Divided—half for binding, half for that perfect crunch.
  • ¼ cup mayonnaise: The glue that holds it all together.
  • 1 tablespoon Dijon mustard: For a subtle tang.
  • 1 teaspoon Worcestershire sauce: A dash of umami magic.
  • 1½ teaspoons Old Bay seasoning: The classic Chesapeake touch.
  • 2 tablespoons fresh parsley: Bright and herbaceous.
  • 2 green onions: Thinly sliced for a mild bite.
  • 1 small celery stalk: Minced for a hint of crunch.
  • 1 large egg: Lightly beaten to bind everything.
  • Zest of ½ lemon: A citrusy lift.
  • Salt and pepper: To taste.
  • 2–3 tablespoons vegetable oil: For frying to golden perfection.

Ingredients for the Sauce

  • ½ cup remoulade or tartar sauce: Store-bought works, but homemade? Even better.

Ingredients for Assembly

  • 4 brioche or potato buns: Toasted to buttery goodness.
  • 1–2 tablespoons butter: For toasting those buns.
  • Lettuce leaves: Fresh and crisp.
  • Sliced tomato: Optional, but oh-so-good.
  • Lemon wedges: For that final bright squeeze.

Tools You’ll Need

  • Large mixing bowl: For combining all that goodness.
  • Non-stick skillet: A trusty cast iron works too.
  • Thin spatula: For flipping with finesse.
  • Baking sheet: To chill those patties before they hit the pan.

Serves: 4 | Prep: 20 min | Cook: 12 min | Total: 32 min

How to Make Crab Cake Burger

  1. Prep the crab: Gently fluff the 1 pound (450g) lump crab meat in a large bowl, checking for any rogue shells. Drain it well—excess moisture is the enemy of a crispy crust. Pro tip: Treat the crab like a delicate treasure; overhandling will break down those beautiful lumps.
  2. Mix the binder: In another bowl, combine ¼ cup panko, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1½ teaspoons Old Bay seasoning, 2 tablespoons fresh parsley, 2 green onions, 1 small celery stalk, 1 large egg, zest of ½ lemon, salt, and pepper. Stir until smooth—this is the secret sauce (literally) that keeps everything together.
  3. Fold in the crab: Pour the binder over the crab and gently fold with a spatula. Think of it like folding Whipped Cream into batter—gentle strokes to keep it light. A few lumps of crab are a good thing; they’re little flavor bombs waiting to happen.
  4. Chill out: Cover and refrigerate for 15–20 minutes. This lets the breadcrumbs soak up moisture and the flavors meld. Patience is key here.
  5. Shape the patties: Divide the mix into 4 equal portions. Wet your hands lightly to prevent sticking, then form each into a ¾-inch-thick patty. Press the remaining ¼ cup panko onto both sides for that extra crunch. Chef’s trick: Use a ring mold for picture-perfect patties.
  6. Pan-fry to perfection: Heat 2–3 tablespoons vegetable oil in a skillet over medium heat until it shimmers. Add the patties (don’t crowd them!) and cook for 4–5 minutes per side until golden brown. Golden rule: Don’t flip too soon—let that crust form.
  7. Toast the buns: Melt 1–2 tablespoons butter in a pan and toast the 4 brioche or potato buns cut-side down until golden. It’s a small step that makes a big difference.
  8. Assemble with love: Spread ½ cup remoulade or tartar sauce on the bottom bun, add lettuce leaves, the crab cake, and a sliced tomato if you’re feeling fancy. Serve with lemon wedges for a zesty finish.

Pro Technique

The Perfect Sear
A hot pan is non-negotiable. Heat the oil until it shimmers—this ensures a crispy exterior without overcooking the inside. Test it with a breadcrumb; if it sizzles, you’re good to go.

The Art of the Flip
Use a thin spatula and flip with confidence. Tilt the pan to pool the oil, then slide the spatula under and flip in one smooth motion. No second-guessing!

Chef’s Wisdom

Overmixing
This isn’t meatloaf—handle the crab gently. Overmixing leads to dense, mushy cakes. Fold just until combined, and let the lumps shine.

The Freshness Factor
Imitation crab won’t cut it. Splurge on fresh lump crab for the best flavor and texture. And drain it well—soggy crab cakes are a tragedy.

Storage & Freshness Guide

Raw Mix
Keep it in the fridge for up to 24 hours. Layer parchment between patties if stacking.

Leftovers
Cooked crab cakes will keep for 2 days in the fridge. Reheat in a 350°F oven for 10–15 minutes to bring back the crisp. Skip the microwave—it’s the enemy of texture.

Freezing
Wrap individually in plastic and foil, then thaw overnight in the fridge before reheating. Note: The texture might soften slightly, but it’s still delicious.

Nutrition Profile

Each Crab Cake Burger is a balanced bite of protein, healthy fats, and just the right amount of indulgence.

  • Calories: 580
  • Protein: 28g
  • Carbs: 45g
  • Fat: 32g
  • Fiber: 2g

Ingredient Variations and Their Impact

Gluten-Free
Swap panko for gluten-free breadcrumbs. Toast them first for extra crunch.

Spicy Kick
Add a pinch of cayenne or a drizzle of sriracha to the mix. Top with pickled jalapeños for heat.

Herb Swap
Try tarragon or chives instead of parsley for a different flavor profile.

Lighter Option
Sub Greek yogurt for half the mayo and add an extra egg white to keep it bound.

Perfect Pairings

Complementary Dishes

  • Old Bay Sweet Potato Fries: The spice blend echoes the crab seasoning, while the fries’ sweetness balances the burger’s richness. Bake at 425°F for 20 minutes, tossing halfway.
  • Vinegar Coleslaw: A tangy, crunchy slaw cuts through the burger’s richness. Use Apple Cider vinegar and a pinch of celery seed for brightness.

Drinks

  • Sauvignon Blanc: This dry white wine’s citrus notes complement the lemon zest in the crab cakes. Serve chilled.
  • Hefeweizen Beer: The beer’s slight banana-clove flavor contrasts the savory crab without overpowering it.

Something Sweet

  • Key Lime Pie Bars: Their tartness cleanses the palate after the rich burger. Garnish with toasted coconut for texture.
  • Grilled Pineapple: Caramelized Pineapple slices add a smoky-sweet finish. Brush with honey before grilling.

FAQs

  • Q: Can I use canned crab?
    A: Fresh is best, but if you must, opt for refrigerated pasteurized crab. Drain it well.
  • Q: How do I keep them from falling apart?
    A: Chill the mix, handle gently, and use a hot pan.
  • Q: Can I bake them?
    A: Absolutely! Bake at 400°F for 12–15 minutes, flipping halfway.
The Ultimate Crab Cake Burger: A Taste of the Coast in Every Bite

The Ultimate Crab Cake Burger: A Taste of the Coast in Every Bite

Cost Level $$$
Category Burgers
Difficulty High
Cuisine American
Servings 4
Total Time 32 minutes

Make a restaurant-worthy Crab Cake Burger at home with this easy recipe. Crispy outside, tender inside, and bursting with flavor. Try it tonight!

Ingredients

For the Crab Cakes

For the Sauce

For Assembly

Instructions

  1. Gently fluff the 1 pound (450g) lump crab meat in a large bowl, checking for shells. Drain well.
  2. In another bowl, combine ¼ cup panko, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1½ teaspoons Old Bay seasoning, 2 tablespoons fresh parsley, 2 green onions, 1 small celery stalk, 1 large egg, zest of ½ lemon, salt, and pepper.
  3. Pour the binder over the crab and fold gently with a spatula.
  4. Cover and refrigerate for 15–20 minutes.
  5. Shape into 4 patties, pressing remaining ¼ cup panko onto both sides.
  6. Heat 2–3 tablespoons vegetable oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until golden.
  7. Toast 4 brioche or potato buns in 1–2 tablespoons butter until lightly browned.
  8. Assemble with ½ cup remoulade or tartar sauce, lettuce leaves, crab cake, and sliced tomato. Serve with lemon wedges.

Chef’s Notes

  • Handle the crab gently to preserve texture.
  • Chill the mixture to help patties hold their shape.
  • Reheat leftovers in the oven to maintain crispness.

Tags

contains-glutencontains-dairycontains-eggcontains-fishcontains-shellfishcontains-mustardcontains-celerycontains-added-sugarcrowd-pleaserjuicyrestaurant-stylesummersweet-and-savory

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