Creole Crab Burgers

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Here, tender lumps of sweet crab are seasoned and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 Servings


•1 pound lump crabmeat, picked over
•1/4 cup mayonnaise
•3 scallions, thinly sliced
•1 large egg, lightly beaten
•1 teaspoon Worcestershire sauce
•3/4 teaspoon dry mustard
•1/2 teaspoon cayenne
•1 3/4 cups fine dry bread crumbs, divided
•3/4 cup vegetable oil
•4 kaiser rolls or hamburger buns, split and toasted

Accompaniments: tartar sauce; iceberg lettuce


Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.

Assemble burgers with buns and accompaniments.

Cooks' note:Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.


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