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Crab Cake Burger

A deliciously huge crab cake burger served on a bun with a lemon caper aioli.
Course Entree
Cuisine Seafood
Servings 4 -6
Author Dana Blacklock at Killing Thyme

Ingredients

  • 4-6 Fresh buns depending on if you are making 4 large cakes or 6 smaller cakes
  • CRAB 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
  • LEMON CAPER AIOLI:
  • 1/4 cup mayonnaise
  • 1/2 teaspoon of fresh lemon juice
  • 1 teaspoon capers can smash easily with a fork, smashed
  • MY TOPPINGS : OPTIONAL
  • Lettuce
  • Tomato
  • Red onion
  • Avocado sliced

Instructions

  • CRAB CAKES:
  • 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.
  • LEMON CAPER AIOLI:
  • 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.

Notes

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