Mexican-Spiced Crab Burgers
1 pound(s), picked over for shells
¾ medium, or minced
¼ cup(s), fresh, minced
Reduced calorie mayonnaise
2 large egg(s), lightly beaten
1 tsp(s), or more to taste
⅛ tsp(s), or more to taste
Store-bought guacamole (made with oil)
6 leaf/leaves, large, romaine
Light English muffin
6 item(s), toasted
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 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.
- 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.