I’ve been trying to pick and choose recipes lately that have very few ingredients, are easy to make and don’t require much from the store. Plus, I’ve been avoiding posting chicken recipes because I don’t know about where you live, but it’s not always easy to find boneless, skinless chicken breasts here.
Want to know what’s easy to find here?
Canned lump crab meat!
It’s a good thing we love that because that is super plentiful!
Today, I’m reposting one of our favorite quick crab recipes…a Crab Cake Burger. Bonus, as long as you sub g-free breadcrumbs and use a g-free roll, it’s perfect for those of us living gluten-free lives! #winwin
One of my family’s favorite ways to eat crab! You can always omit the bun and serve these on a bed of mixed greens too.
- 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.
- Serve your crab cake on top of your roll along with all of your favorite garnishes and toppings.
You can make some simple swaps in this recipe to make these crab cakes gluten-free too!