Mexican-spiced crab burgers
- Total Time
lump crabmeat1 pound(s), picked over for shells and cartilage
panko breadcrumbs⅔ cup(s)
uncooked red onion(s)¾ cup(s), chopped, finely chopped
cilantro¼ cup(s), fresh, finely chopped
reduced calorie mayonnaise2 Tbsp
egg(s)2 large, lightly beaten
ground cumin1 tsp, or more to taste
kosher salt½ tsp
cayenne pepper⅛ tsp, or more to taste
light English muffin6 item(s), split and toasted
store bought guacamole6 Tbsp
lettuce6 leaf/leaves, large, romaine
fresh tomato(es)6 slice(s)
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Combine crabmeat, panko, onion, cilantro, mayonnaise, eggs, cumin, salt, and cayenne in medium bowl. Scoop up heaping ½ cup crab mixture and form into ¾-inch-thick patty; repeat with remaining mixture to make 6 patties. Spray patties on both sides with nonstick spray and place on prepared pan. Bake until undersides are browned, about 10 minutes; carefully turn and cook until browned on other side, about 10 minutes.
- Place a burger on each muffin bottom; top each with 1 tablespoon guacamole, 1 lettuce leaf, and 1 tomato slice and cover with muffin top.
- Serving size: 1 burger