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
Happy Tuesday!
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Crab Cake Burgers
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Crab Cake Burgers 1x
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
You can make some simple swaps in this recipe to make these crab cakes gluten-free too!
Erika Slaughter says
We had salmon burgers just last night because the chicken was MIA!
Mix and Match Mama says
I’m ready for it to return!!
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve ever had crab cake burgers before – so creative! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Jaime says
Hi when you guys make crab cakes do you double this recipe? Could this recipe serve 6?
Mix and Match Mama says
I think you should double the recipe to get six big burgers (with two leftover) verses stretching it to make six.
Carlin Smith says
Thanks for sharing recipes that use different ingredients right now! Here, it is eggs, yeast, and beef that is hard to find. Although, I have had chicken in the freezer so I haven’t looked too hard for it. I think as this progresses it will continue to be difficult to find meat, so I love these types of recipes!
Julie says
Is there a particular brand of canned crab meat you use? I just looked at my supermarket online, and there seems to be a lot of choices!
Mix and Match Mama says
In my fridge right now is Blue Star.
Andrea Hooper says
Yes! What is up with the chicken shortage?!
Jaime says
could you do a post on what you have learned about preparing a child for kindergarten and sending them to kindergarten? I would love to hear what you think since you have sent three great kids to kindergarten!
Mix and Match Mama says
It only took me four kids to figure this out, but making sure they’re in the right preschool has been such a turning point for us. If I had to do it over again, I would have put my other three in M’s school. I didn’t ask enough questions (shame on me!) about the preschool/pre-k curriculum lining up with our public school district’s.
Beth Swindig says
We have been making crab salad with pasta here frequently. It has become a mixture of a quick comfort food and also meat that has been easy to find.
Debbie Lang says
Do you have a Whole Foods near you? I can always find boneless chicken breast there. Costco was my go to before they carried organic freezer ones that I liked but can’t find them right now. (boo)