Crab Cake Burgers

Summer means burgers and summer means crab cakes…so a Crab Cake Burger was inevitable, right?

Typically when I make crab cakes, I make them thinner and crispier…but since we were piling it high on a burger bun (in our case a yummy toasted onion roll), I made mine thicker like a juicy burger patty.  So good.

Hello sweet summertime.

12 oz lump crab meat

2 tablespoons Old Bay seasoning

1 cup plain breadcrumbs

2 eggs, lightly beaten

1 tablespoon Dijon mustard
2 cloves of garlic, finely chopped

the zest of one lemon (about 2 tablespoons), divided
4 burger buns, toasted (I used an onion roll)
Arugula for topping
2 big tomatoes, sliced
Tarter sauce for topping
4 green onions, chopped to garnish 

Preheat oven to 400 degrees.

Line a cookie sheet with foil or parchment paper and lightly spray with Pam.  Set aside.

In a large mixing bowl, combine crab meat, Old Bay seasoning, bread crumbs, beaten eggs, Dijon, garlic and one tablespoons of lemon zest.  Take a fourth of this mixture and form it into a round patty.  Repeat with the remaining crab mixture.

Bake about 16 to 18 minutes or until lightly browned.

Once your crab cakes are done baking, remove from oven and assemble into burgers. Toasted bun, arugula, tomato slices, crab cake, tarter sauce and then garnish with chopped green onions and a little more lemon zest.Dinner done right this summer!

xo