crab burger 3

I love crab cakes, and I really don’t eat them enough. I could probably live off of shellfish alone to be honest. Shellfish meat is just so tender, sweet, and feels like such a delicacy. I thank my lucky stars that I don’t have a seafood allergy any time I bite into a delicate scallop or a big prawn, or any time I spin my fork into a clam shell. I love shellfish with pasta, rice, on it’s own, and even in a sandwich – which brings me to this glorious crab cake burger I made over the weekend. Holy crab was this ever delicious.

The actual crab cake recipe that I went by divided it’s crab meat into six crab cakes, but I say shuck it – make four huge ones! That’s what I did. But really, make as many or as little as you’d like. I just found that the larger crab cake came through really well in the burger. Also see: I’m a pig.

The dressing I threw together on my own. It’s a lemon caper “aioli”. I say “aioli” with quotes because really all I did was mix smashed capers and lemon zest into mayonnaise. It’s an almost aioli. I’m not too cozy with the idea of consuming raw eggs so I skip making aioli on my own. At least mayonnaise is manufactured properly. Or so they lead me to believe…

I served my crab cakes on fresh buns with lettuce, tomato, avocado, and red onion. Burger dressings and toppings are personal though, so you rock that burger however you’d like.

frying crab burger

crab burger 2

crab burger

crab burger 4

Get the Recipe:

Crab Cake Burger

A deliciously huge crab cake burger served on a bun with a lemon caper aioli.
5 from 1 vote


  • 4-6 Fresh buns, depending on if you are making 4 large cakes or 6 smaller cakes
  • 1 lb jumbo lump crabmeat, fresh or pasteurized
  • 20 saltine crackers, crumbled into crumbs
  • 1 tablespoon minced chives
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup canola oil, or a mild flavoured
  • 1/4 cup mayonnaise
  • 1/2 teaspoon of fresh lemon juice
  • 1 teaspoon capers, can smash easily with a fork, smashed
  • Lettuce
  • Tomato
  • Red onion
  • Avocado, sliced


  • Drain the crab meat if needed. Pick through the meat for any rogue shells.
  • Add the cracker crumbs and chives to the crab meat.
  • Toss the mixture together using your fingers to gently break apart some of the lumps.
  • In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard and Worcestershire sauce.
  • Once well mixed, stir it into the crab mixture. Fold the mixture with your hands until mixed thoroughly.
  • Cover with plastic wrap and refrigerate for at least one hour.
  • Scoop the crab mixture into six 1/2-cup mounds (or four larger mounds, however you wish to divide it) and lightly pack the meat into patties; the patties should be approx. 1 inch thick.
  • Heat the oil in a large nonstick skillet over moderate heat.
  • When the oil starts to simmer, carefully place the crab cakes into the pan. If the crab cakes are larger, do one at a time.
  • Cook until the underside of the cakes are dark golden brown - approx. 4 to 6 minutes.
  • Carefully flip the crab cakes.
  • Reduce the heat to medium-low.
  • Cook for another 4 minutes (approx.) or until you achieve a dark golden brown on that side as well.
  • Smash 1 teaspoon of capers with a fork until completely smooshed.
  • Mix the capers into the mayonnaise.
  • Add the lemon zest and lemon juice.
  • Stir well until nicely combined. Taste and adjust ingredients to your preference.


This recipe was adapted from Adam's Maryland-Style Crab Cakes at Check'em out :)