Crab burger? Crab cake? Not much diff, really. But let me tell you: These burgers are G-O-O-D! Best of all for a summertime meal, they are actually better when mixed and formed early in the day when it’s cool, and then left in the ‘fridge until it’s time to cook them.
Here’s a picture of a crab boat from the Chesapeake Bay, where some of the best crabs in the country — the world! — come from. And, as I make my crab burgers with Cajun seasonings, we can ‘t forget the delicious crabs from the Gulf of Mexico that they are eaten all through Louisiana. Lucky people!
Cajun Crab Burgers
What’s the difference between a crab burger and a crab cake? I am not sure there is much. I serve them in nice soft potato buns, which work best with seafood burgers and I especially like the crab with the South Louisiana spices found in the crab mixture and the mayo. When making crab burgers or crab cakes, always start with the best crabmeat you can find and afford. And if you mix and form these ahead of time, not only will life be easier when it’s time to cook them, they will hold together a little better in the hot oil. To save even more time at the last minute, cook these ahead of time and reheat them in the oven, arranged in a shallow baking pan. And, p.s., the mayo is so tasty you will want to use it for other sandwiches and burgers, etc.
Serves 6
1 tablespoon unsalted butter
1/2 cup minced onion (about 1/2 onion)
1/2 cup minced celery
1/2 cup minced green bell pepper
1 garlic clove, minced
1/3 cup mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
11/2 teaspoons Cajun seasoning
1 teaspoon hot pepper sauce
1/2 teaspoon paprika
1 pound lump crabmeat
11/2 to 13/4 cups fresh breadcrumbs (see note)
Kosher salt and freshly ground black pepper
Canola oil, for frying
6 potato rolls or hamburger rolls
Creole Mayonnaise (recipe follows)
In a medium sauté pan, melt the butter over medium heat. Add the onion, celery, pepper, and garlic and cook for 4 to 5 minutes, or until the vegetables soften. Set aside to cool.
Whisk together the mayonnaise, egg, Worcestershire sauce, mustard, Cajun seasoning, hot pepper sauce, and paprika. Stir the cooled vegetables into the mixture and then gently toss in the crab to combine. Fold in 1 cup of the breadcrumbs and season to taste with salt and pepper.
Form the crab mixture into six patties, each about 1/2 inch thick. Coat with the remaining breadcrumbs and if not cooking right away, refrigerate for up 4 hours. (These are a little easier to cook when chilled, but it’s not necessary.)
In a large sauté pan, heat enough oil to come halfway up the sides of the crab patties. Heat the oil over medium-high heat or until a breadcrumb sizzles when dropped in the oil.
Gently lower the crab patties into the oil using a slotted spoon and cook for 4 to 5 minutes on each side or until golden brown.
Serve on the rolls and top each burger with Creole Mayonnaise.
Note: To make fresh breadcrumbs, grind bread in a blender or food processor until it turns into crumbs. For more, see page 00.
Creole Mayonnaise
Makes a generous 1/2 cup
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Cajun seasoning
A few drops fresh lemon juice
Kosher salt and freshly ground black pepper
Whisk the mayonnaise with the Worcestershire sauce, mustard, Cajun seasoning, and lemon juice. Season to taste with salt and pepper and more lemon juice, if needed.
Use right away or cover and refrigerate for up to 4 days.