Corn & Crab Cake Burgers

Corn & Crab Cake Burgers

One of Andrew’s very favorite things for me to make for dinner are crab cakes.  During the summer, we often have them “burger style” and add fresh veggies on a yummy bun (or fresh baked onion roll!).  On this night, I made crab cakes with fresh corn and green chiles inside and then topped it all with a garlic aioli bought from my grocery store.  Easy as that!

This recipe serves four.

Shopping List
12 oz lump crab meat
2 teaspoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 tablespoon Dijon mustard
1½ cups of fresh corn kernels
½ red onion, chopped, reserve some to garnish
1 (4 oz) can chopped green chiles
the zest of one lemon (about 2 tablespoons total)
4 burger buns (I used onion rolls), split
fresh spinach
1 large tomato, sliced
garlic aioli to garnish, optional

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 mustard, corn, red onion (reserving a little for garnish), green chiles and lemon zest.  Take your mixture and turn it into 4 crab cake patties with your hands.  Place the patties on your prepared cookie sheet.

Bake about 15 to 18 minutes or until lightly browned.

Remove immediately and build your burger: onion roll, spinach, tomato, crab cake and then garnish with aioli and a few pieces of onion.

That’s it!

A sassy twist on a burger supper!

Corn & Crab Cake Burgers

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  • Charmaine Ng | Architecture & Lifestyle Blog June 5, 2018 at 4:36 am

    I’ve actually never made crab cakes before. They make a good alternative to fish burgers though, which I’m always whipping up! Thanks for the inspiration. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Leah June 5, 2018 at 5:58 am

    Do you have any Instant pot recipes, especially where you can freeze extras for a busy day when you meal prep?

    • Mix and Match Mama June 5, 2018 at 6:02 am

      I do not have any Instant Pot recipes. People have talked me out of getting one. Ha!

      • Hannah June 5, 2018 at 8:13 pm

        For what reasons? I’ve only heard the positives!!

        • Mix and Match Mama June 6, 2018 at 5:37 am

          Many people told me that I wouldn’t like it because I like to have my food prepped first thing in the morning and then forget about it until dinner. They said that with an Instant Pot, you would be prepping more between 3-5 for dinner. That’s what sold me on not getting one. They’re right, I do like getting my prep work done first thing in the morning instead of the afternoon. There were TONS of positives about them, but the people that mentioned that, well, I felt like they “got” me.

  • Narci Dreffs June 5, 2018 at 6:20 am

    This recipe looks just like summer to me!! What a fun alternative to a burger! Yum!

  • MelanieL June 5, 2018 at 8:48 am

    I’m obsessed with crab cakes!! But…I’ve never made them at home, these look delicious!

  • Rachel June 5, 2018 at 10:05 pm

    These look delicious! Do you have a recipe for the garlic aioli?

  • Paula June 6, 2018 at 10:28 am

    Yum…never made crabcakes, but you may have sold me.

  • Lauren June 6, 2018 at 4:21 pm

    This may be a ridiculous question, but do you just buy the lump crab meat in the fish section of the grocery store that is pre-packaged?

    • Mix and Match Mama June 7, 2018 at 5:35 am

      Your fish monger will show you! It should be right there by his/her counter!

  • Liz S. June 6, 2018 at 5:21 pm

    Do you use fresh or canned lump crab?

    • Mix and Match Mama June 7, 2018 at 5:35 am

      Depends on my fish monger! I prefer fresh, but often times, they don’t have it, so I use canned.