I love a good burger but sometimes it’s fun to mix it up and serve an unexpected burger like my Don’t be Crabby Burger – crab cake sandwich recipe. The combination of rich crab meat with melted brie and a spicy pineapple slaw is the perfect tropical vacation as close as your backyard.

Don't' Be Crabby Burger | Crab Cake Sandwich

Prep Time: 10 minutes
Cook Time: 15 minutes
chilling time: 30 minutes
Total Time: 25 minutes
Servings: 8
Calories: 434kcal
These are amazing.  If you are looking for an easier stress-free option, Phillips makes really good frozen crab cakes.  Grab a package at the grocery and skip the "making your own crab cake" step.  I guarantee I'll do that a couple of time this summer.  Who want's to spend time in the house making, well anything when you have guests and it a beautiful day. 
Make it easy on yourself.  Your guests are way more interested in spending time with you than getting a gourmet meal.  It's a backyard BBQ, kick your shoes off grab a cocktail and relax.  Enjoy!
Print Recipe


For Crab Cakes

  • 1 1/2 lbs cooked crabmeat*
  • 6 t mayonnaise
  • 1 t Creole-style mustard - like Zatarain's Creole Mustard you can substitute stone ground or country dijon with a pinch of creole seasoning or hot sauce if you can't find Creole mustard.
  • 1 cup panko breadcrumbs
  • 1/2 cup finely chopped Italian parsley
  • 1 green onions - finely chopped
  • 1/4 cup finely chopped red bell pepper
  • 2 cloves garlic - finely minced
  • 1 t sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 eggs - lightly beaten
  • 2 t canola oil
  • Paprika
  • Lemon wedges
  • 8 thick slices of Maui or Vidalia onions
  • 6 oz. brie - rind removed
  • 8 Hawaiian rolls

For Pineapple Jalapeno Slaw:

  • 6 oz package angel hair slaw
  • 1/4 cup plain non-fat Greek yogurt
  • 1 T white wine vinegar
  • 1 fresh jalapeños - seeded and finely chopped (use less if you want less spice)
  • ½ t granulated sugar
  • 1/2 t of fresh lemon juice
  • pinch of salt
  • 1/2 cup fresh pineapple - chopped into small pieces
  • 1 T cilantro - finely chopped


For Crab Cakes

  • Wash your hands really good - the only way to work with crab is with your hands.
  • Put the crab meat in a large mixing bowl, using your fingers break any large pieces and remove any bits of shell you find.
  • In another bowl mix mayonnaise, mustard, 1/4 cup of the breadcrumbs, parsley, green onions, red bell pepper, garlic, salt, and pepper; mix well.
  • Carefully fold crab meat to combine.**
  • Add the lightly beaten eggs and carefully fold to combine.
  • To form crab cakes, on a parchment paper lined tray, and using a cookie cutter (I think mine is 3 1/2 or 4 inches) fill cookie cuter with about 1/3 cup of crab meat and lightly press. Carefully lift cutter off. repeat with remaining crab mixture, You should get 8 crab cakes.
  • Cover tray with plastic wrap, press lightly and chill at least 30 minutes up to an hour.
  • This is a great time to make the slaw.
  • Preheat grill to 350 - 400 degrees F.
  • Brush Vidalia or Maui onions with EVOO and grill on grates, covered with stick-resistant tin foil for 3 -4 minutes, each side.
  • Remove rind from brie (this is easiest if the brie has been placed in the freezer for 30 minutes or an hour in advance)
  • Place remaining breadcrumbs in a shallow dish.
  • Heat 1 tablespoon oil in a skillet over medium-high heat.
  • Lightly dredge both sides of 8 cakes in bread crumbs and add to hot skillet.
  • Press lightly with a spatula and cook for 1 to 2 minutes per side or until golden brown.
  • Transfer to a sheet pan lined with stick resistant tin foil.
  • Repeat with remaining cakes, adding more oil, if necessary.
  • Squeeze lemon over each cake and sprinkle with paprika.
  • Slide crab cakes on the foil off baking sheet onto the grill grates and grill for about five 4 minutes.
  • Top crab cakes with thin slices of brie cook for an additional minute until brie begins to melt

To serve:

  • Lightly toast Hawaiian Rolls on the grill.
  • Place Pineapple Jalapeno Slaw on the bottom half of bun
  • Next, place a slice of grilled Maui onion on top of slaw
  • Top slaw with a brie-covered crab cake. Top with bun and it's time to eat.

Pineapple Jalapeno Slaw

  • In a small bowl, mix yogurt, vinegar, sugar, lemon juice, and salt until thoroughly combined
  • In a large bowl, toss cabbage, jalapeno, and cilantro
  • Add yogurt mixture to cabbage mixture and carefully toss to combine.
  • Add salt and pepper to taste.


* There is always controversy over fresh crab meat vs canned vs frozen or refrigerated.  If we have fresh crabs and I have crab cleaning helper, I use fresh but I'm fine using a good refrigerated combination lump and claw meat.  If I have to use canned crab meat, I place the crab meat in a colander in the sink and I gently rinse with water and let drain.  I then gently remove excess water with a paper towel,  then gently toss with a little white wine and lemon.  This removes any tinny taste and freshens up the taste.  I got this tip years ago from a colleague when we were getting ready to teach a class @ Sur La Table and they bought frozen shrimp, not fresh.  Worked like a dream.
**DO NOT MIX CRAB MEAT - when working with delicate crab meat it is very important to be gentle and fold ingredients together.  If you are too aggressive you just end up with a mess.


Calories: 434kcal | Carbohydrates: 49g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 1351mg | Potassium: 716mg | Fiber: 4g | Sugar: 23g | Vitamin A: 720IU | Vitamin C: 48.2mg | Calcium: 188mg | Iron: 2.4mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!

1 Comment

  1. Josh
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    I used lump crab meet from the refrigerated section at BJ’s. They turned out great. Used this recipie to make crab cake “burgers” for my vegetarian daughter at a back yard BBQ so she wouldn’t feel left out. Winner!


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