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Photo of Mexican-Spiced Crab Burgers by WW

Mexican-Spiced Crab Burgers

5 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
Crab and avocado make a wonderful pairing. Though we turned these into burgers, you can serve the crab cakes over salad instead.

Ingredients

Lump crabmeat

1 pound(s), picked over for shells

Panko breadcrumbs

⅔ cup(s)

Uncooked red onion(s)

¾ medium, or minced

Cilantro

¼ cup(s), fresh, minced

Reduced calorie mayonnaise

2 tbsp(s)

Egg(s)

2 large egg(s), lightly beaten

Ground cumin

1 tsp(s), or more to taste

Kosher salt

½ tsp(s)

Cayenne pepper

⅛ tsp(s), or more to taste

Store-bought guacamole (made with oil)

6 tbsp(s)

Lettuce

6 leaf/leaves, large, romaine

Fresh tomato(es)

6 slice(s)

Light English muffin

6 item(s), toasted

Instructions

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine crab meat, panko, onion, cilantro, mayonnaise, eggs, cumin, salt and cayenne. Scoop a heaping 125ml (1/2 cup) crab mixture onto a flat surface and shape into a 1.8-cm (3/4-inch) thick patty; repeat with remaining ingredients. Coat tops of burgers with cooking spray and place on prepared pan sprayed side-down; coat other side of burgers with cooking spray.
  3. Bake until bottoms are browned, about 10 minutes; carefully flip and cook until browned on other side, about 10 minutes more. Serve each burger on an English muffin, topped with 15ml (1 Tbsp) guacamole and 1 piece each lettuce and tomato. Yields 1 burger per serving.

Notes

Crab burger patties can be prepared in advance to speed dinner prep. This mixture can also be used to make smaller Mexican crab cake appetizers – just reduce the cooking time to 12 minutes total.

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