Crab Cake Burgers
These crab cake burgers, made with plenty of crab, pimento, Old Bay seasoning, and a little egg, mayo, and crackers to bind, are an enduring summer classic.
Ingredients
- 1 large egg, lightly beaten
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped jarred pimientos, patted dry
- 10 no-salt saltine crackers, crumbled (4 to go in the crab cakes, 6 to coat the crab cakes)
- 1 teaspoon kosher salt
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons finely chopped parsley
- 1 pound crabmeat, picked over for shell slivers and cartilage and patted dry
- 2 to 4 tablespoons mild vegetable oil, for frying
- 4 store-bought or homemade white rolls or burger buns, sliced and toasted
- Four thick tomato slices, (optional)
- Tartar sauce, for serving
Instructions
- In a medium bowl, combine the egg, mayonnaise, pimiento, 1/3 of the crumbled crackers, salt, Old Bay, and parsley and mix well.
- Gently fold in the crabmeat. The mixture will be wet.
- Using your hands, gently shape the mixture into 4 patties, being careful not to press them too compactly. Cover and refrigerate for up to 4 hours.
- Gently coat the crab cakes with the remaining crumbled crackers, sprinkling some of the cracker crumbs over the crab cakes and then turning and repeating.
- Preheat a skillet over medium-high heat. Add at least 2 tablespoons oil and heat until hot but not smoking.
- Add 2 crab cakes to the skillet and cook until golden brown, 3 to 5 minutes per side, gently turning the crab cakes once with a thin metal spatula. Transfer to a plate. Repeat with the remaining crab cakes, adding more oil if needed.
- Place a crab cake on each bun and top with a tomato slice, if using. Serve with tartar sauce on the side.
Nutrition
Serving: 1burger | Calories: 415kcal | Carbohydrates: 32g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1268mg | Fiber: 2g | Sugar: 6g