Burger lovers unite! Okay that may have been a little over the top, but so is this burger.
I hate to brag, but I have found the secret to any seafood lover’s heart with this decadently delicious crab cake burger. (Disclaimer: It is so good that it almost brought my Hubby to tears). He is a total seafood freak. Throw a fish taco or a shrimp skewer his way and consider it gone. Good thing there is a local fresh fish store that is fully stocked and only blocks away from our house.
So what inspired such a creation?
Well, the new deck that was put in last year had finally dried out enough and was ready for staining. Setting up the patio furniture and the gazebo was put on hold for the time being until it could be completed. Anxiously the outdoor living space was put in limbo until clean up, prep work and the likes could be checked off the list. It was especially hard to wait. Finally the day came to stain and then we spent more waiting for the tackiness to dissipate before everything could be set up.
With the unusually warm weather it was hard to be patient. I would check daily (sometimes twice a day) to see if it was ready. No dice. Finally one morning it was ready! Hurray! We could move in, I mean move outdoors. Unfortunately for my Hubby it was a work day and we scurried around to get everything in place. Luckily for me, I was on holidays, so it gave me extra time to also get the backyard dining space in order as well.
This is the year! The year we use the outdoor dining space and deck as much as possible. I know several people who have the same thoughts, but summer flies by in a flash. Before you know it leaves are falling and it becomes too cold to dine outside. But I am set. Set on dining alfresco.
As a reward for all the hard work my Hubby did to make my outdoor living dreams come true, the crab cake burger idea was born. We would celebrate breaking in the dining area for the first time this year in seafood splendor fashion.
A quick trip to the fish store was all I needed to put together Mission: Make Hubby Cry Over Food. The double chive pesto was already in the fridge and combined with some mayonnaise making a great aioli. The last bits of arugula and spinach mix we had added the little bit of freshness needed to bring the bun to life. Other on-hand ingredients such as red onion brought in the crunch factor, and smoked paprika and seafood seasoning deepened the flavours of the cakes as they sit resting, waiting in the fridge.
To complete the meal my mint snap pea salad really complimented the cakes. It is refreshing and the mint really cleanses the palette between bites of the burger. Needless to say the outdoor dinner celebration was one for the books.
So get crabby and load up your bun. Summer is fleeting so get out there and enjoy every moment.
Ultimate Crab Cake Burger
Crab cakes are even better in this delicious burger!
- 2 1/2 Tbsp mayonnaise
- 2 eggs
- 1 Tbsp Dijon whole grain mustard
- 1 tsp Worcestershire sauce
- 1 tsp seafood seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 Tbsp capers, chopped
- 2 Tbsp fresh parsley, chopped
- 1/2 lemon, juiced and zested
- 1 lb fresh crab meat, remove any remaining cartilage
- 3/4 cup panko
- 2 Tbsp butter
- 2 Tbsp olive oil
- Fresh arugula and spinach mix
- Double Chive aioli
- Red onion, sliced
- Soft seeded buns
- In a large mixing bowl whisk together the mayonnaise, eggs, Dijon whole grain mustard, Worcestershire sauce, seafood seasoning, smoked paprika, salt, black pepper, capers, parsley and lemon juice.
- Add in the crab meat and panko and fold the mixture together until combined. Form the mixture into 8 patties and place on baking sheet prepared with wax paper. Let rest for 1 - 1 1/2hrs until they hold their shape.
- Over medium high heat warm a large skillet and add in 1 Tbsp of the butter & 1 Tbsp of the olive oil. Place a few crab cakes in the pan leaving some room in between. You will have to cook them in batches. Cook each side for approximately 2-3 minutes until browned and heated through. Remove from heat and keep warm. Continue to cook the remaining crab cakes, adding additional butter and olive oil as needed.
- Once all the crab cakes are cooked, construct your burger. To make the double chive aioli mix equal parts of double chive pesto and mayonnaise. Place a crab cake on the bottom section of the bun.
- Squeeze an additional bit of lemon juice on top. Add the chive aioli and slices of red onion. Add leaves of the arugula and spinach. Finally place the top of the bun to finish the burger. Serve immediately.
If you don't have a chance to make the double chive pesto for the aioli then a basil based one can be used as a substitution.