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Crab Cake Burger

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30 minute CRAB CAKES

Many upper scale cafes and Bistros have crab cakes on their menu for good reason, they seem too intimating for the home cook.

I am here to tell you their not,  you can impress family and friends with this easy quick recipe. It takes less then 30 minutes from start to

finish, but your friends will think it took hours. In fact they are so easy you will want to make them often.

These restaurant style  crab cake burgers are prefect for lunch with friends, or you can make them smaller to serve as an appetizer,

or a side dish. Any way you serve them they serve up delicious.

I use fresh crab when available,  I’ve make them using canned Dungarees crab, to my surprise they were delicious.

The important thing when mixing the lump crab is to not over mix it when adding it to the other ingredients,

mix  only until it comes together.

Most crab cake recipes, you roll the crab cakes in bread crumbs before cooking. I put the bread crumbs in the mix.

Pro tip..if you refrigerator the pattys before grilling they hold together better.

Be sure the pan is hot and well oiled, before you put the crab cakes on it. it seals in the juices, once you hear the sizzle, ( love that sound) lower the heat to medium.

Only flip the crab cakes once, repeatedly turning meat or fish toughens it. I use my cast iron skillet to grill the crab cakes, I like the look and taste of grilling the cakes.

You can use a 12 inch saute pan or weather permitting, grill them outside.

Another pro tip… Don’t over crowd the pan, if you do, you end up with steamed food instead of grilled.

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If you like crab, like I do you are going to love this recipe. Topping it with the simple lemon Mayo takes it to a higher level.

By the way the aoli  taste better if you refrigerate it before using. It can be make a day ahead of time, as can the crab cakes.

You will want to make extra when making this recipe, it keeps in your fridge for three days, or can be frozen,

for ready made meals………ENJOY MY DEARS!!!!

Ingredients

1 lb. lump crab meat picked over for shells

1/2 cup bread crumbs

1/3 cup mayonnaise

1 egg

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 tablespoon capers

1 tablespoon chopped Italian parsley

Salt and pepper to taste

Instruction

Preheat oiled and buttered grill pan (2 Tablespoons each butter and olive oil )

Mix all ingredients up to the crab

Add crab mix only until it comes together

Shape into patty

Grill or saute,  on medium heat,  5 minutes per side or until golden brown

Serve on toasted brioche drizzled with lemon, dill mayonnaise

For the drizzle

1/2 cup mayonnaise

1 tablespoon chopped dill

1 tablespoon lemon juice

1 tablespoon capers

Mix all ingredients and serve!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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