Crab Cake Burger
This is great with a green salad with cilantro lime vinaigrette.
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1 burger
Ingredients
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nonstick cooking spray
- 1
- 1
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onion(s) (minced)
- 1/4 cup
- 1/4 cup
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lump crabmeat (6-ounce, drained)
- 2 can
- 2 can
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bread crumbs
- 1/2 cup
- 1/2 cup
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eggs
- 1
- 1
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egg white
- 1
- 1
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hot sauce
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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olive oil
- 1 tbsp
- 1 tbsp
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light mayonnaise
- 1/4 cup
- 1/4 cup
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Plain Nonfat Greek yogurt (non-fat)
- 1/4 cup
- 1/4 cup
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adobo sauce from chipotle pepper can
- 1 tbsp
- 1 tbsp
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frozen corn kernels (thawed)
- 1/2 cup
- 1/2 cup
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large lettuce leaves
- 6
- 6
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lettuce (shredded)
- 1 1/2 cup
- 1 1/2 cup
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ripe tomato (cut into 6 slices)
- 1
- 1
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ripe avocado (seeded, peeled and sliced into 12 slices)
- 1
- 1
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Directions
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Coat a small non-stick skillet with cooking spray over medium-high heat. Add onion and sauté 2-3 minutes or until onions are clear. Set aside to cool.
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In a medium bowl combine crabmeat, breadcrumbs, egg, egg white, hot sauce, salt and pepper. Mix well until all ingredients are incorporated. Stir in cooled onion.
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Add oil and a generous amount of cooking spray to a large non-stick skillet over medium-high heat. Form crab mixture into 1/2-inch thick patties using a heaping 1/4 cup. Fry about 4-5 minutes on each side or until golden brown.
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In a small bowl, whisk together mayonnaise, yogurt, adobo sauce and corn.
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Place each crab cake on a lettuce leaf. Place 1/4 cup lettuce, 1 tomato slice and 2 avocado slices on top of each crab cake and top with 2 Tbsp. of sauce.
Reviews
Write a Review-
This was an easy recipe to prepare. I was not a fan of the sauce so I prepared only the crab cakes. I either did not use the correct crab (I used what I had) or the egg in the mixture was too firm (prepared night before) but I could not make these into a patty. I also used panko instead of bread crumbs. I simply added oil to my pan and sauteed until it was brown and cooked through. It was good.