Lump Crab Cake Burger
"Crab cakes and football! That's what Maryland does!" (One of my favorite lines from Wedding Crashers). Without a doubt, the most quintessential Maryland dish is crab cakes. Making them into burger patties is a fun way to serve healthier burgers on game day.
1 pound lump crabmeat, picked over or shredded
1 cup panko crumbs
1 large egg, lightly beaten
¼ cup Greek yogurt
2 scallions, finely sliced
Dash of hot sauce
1 ½ tsp. Old Bay Seasoning
1 tbsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
Extra virgin olive oil (or vegetable oil)
¼ tsp. kosher salt
1/8 tbsp. black pepper
In a bowl, whisk the scallions, egg, yogurt, mustard, hot sauce, lemon juice, and Old Bay.
Add in the crab and mix.
Add in the panko crumbs, salt and pepper and stir all together.
Form the crab mixture into 1” thick patties.
There are two ways you can cook the crab cakes. The first it to pan fry:
Heat a couple tablespoons of oil in a large skillet over medium heat. Fry the cakes until golden brown and crisp, which will take about 3-4 minutes per side.
The other way to cook is to broil:
Place the patties on a lightly greased broiler pan or baking sheet and broil for 10-15 minutes, until golden brown. (Be sure to keep a close eye on the patties if you opt for this cooking method).
Serve the patties on a bun with lettuce and thinly slice red onions, as you would a burger. You can also serve on lettuce without the bun for “protein crab cake burger”.