Ingredients
Units
Scale
- (2) 4.25 oz. cans of Pink Crab-meat - drained well
- 3 garlic cloves - grated
- 3 scallions - chopped
- 3 tbs. milk
- 3 slices - white bread - crumbled
- 1/2 cup plain or seasoned bread crumbs
- 1 tbs. baking powder
- 2 eggs - slightly beaten
- 1 tbs. mayonnaise
- 1 tbs. lemon juice
- Fresh ground sea salt
- Fresh ground black pepper
- Dash of red pepper flakes
- 1/4 tsp. sweet paprika
- 2 - 3 tbs. canola oil - for cooking
Cucumber Salad:
- 2 English cucumbers - sliced thin
- 3 cloves of fresh garlic - grated
- 1/2 cup of sour cream
- Juice of 1/2 lemon
- Dashes of fresh ground sea salt
- Dashes of fresh ground black pepper
- Dash of red pepper flakes
- 2 - 3 tbs. of fresh cilantro chopped fine
- About 1/2 tsp. of everything bagel seasoning
Instructions
- Using a large bowl, crumble the bread into small pieces; add the milk, mayonnaise, lemon juice and moisten the bread.
- Add the eggs, baking powder, bread crumbs, drained crabmeat and the seasonings and mix lightly.
- Form into 4 nice size patties, about 1 inch thickness.
- Refrigerate the patties for at least 30 minutes; this will help keep them together when cooking.
- Heat a large cast iron frying pan on medium-high with the Canola oil.
- Fry the crab burgers about 5 – 6 minutes per side or until cooked through and a beautiful golden color is achieved.
- Serve on your favorite bun or flatbread and serve with your favorite garnish such as: sliced tomato, sliced onion, fresh salad greens, relish, and any other desired fixings.
Cucumber Salad:
- In a medium sized bowl place the sliced cucumbers.
- In a separate small bowl whisk together the lemon juice, salt, black pepper, red pepper flakes, chopped cilantro and the bagel seasoning.
- Toss the whisked sour cream mixture with the cucumbers and refrigerate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
