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

Ingredients

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

Instructions

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.

Notes

* 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.

Nutrition

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
    • Save

    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!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Learn WordPress 50% off

Recent Posts

  • Butternut squash with fried sage and goat cheese
    • Save
    Butternut Squash Wontons Fried Sage and Goat Cheese
    Butternut Squash Wontons with Fried Sage and Goat Cheese are the perfect little appetizer bite. Velvety butternut squash with crispy sage and creamy goat cheese. Yum. […]
  • Pesto Chicken Beggars Purse
    • Save
    Chicken Pesto Beggars Purse Recipe
    Try this Chicken Pesto Beggars Purse Recipe for a simple, easy to make appetizer for your next party or potluck. […]
  • Super simple Asian Peanut Noodles
    • Save
    Super Simple Asian Peanut Noodles
    Try this Super Simple Asian Peanut Noodles as a side dish for Asian grilled pork tenderloin or toss in cooked shrimp or chicken for a super easy main dish, that the entire family will love. If you don't like it too spicy you can always omit the crushed red pepper, instead, serve it on the side. […]
  • Sausage and peppers
    • Save
    Grilled Sausage and Peppers Recipe
    My Philly husband loves sausage and peppers. I've adapted the traditional recipe so that it can be the centerpiece of our backyard barbecues. The peppers and onions steam perfectly in foil packs and grilling the sausage bring out the smoky flavor of the hot Italian sausage. We have the perfect sausage and peppers, now if I could just get Cacia's or Sarcone's rolls in Florida... […]
  • Irish Beef and Guinness Stew
    • Save
    Irish Beef and Guinness Stew
    Irish Beef and Guinness Stew is a hearty meal filled with melt-in-your-mouth tender beef and potatoes. Perfect for St Patrick's Day. […]
Work Anywhere

More Recipe(

 < Eat  < Drink < Party <

Recipes

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Don’t be Crabby Burger – Crab Cake Sandwich via @mermaidsandmojitos

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!

Share via
Copy link
Powered by Social Snap