Photo of Mexican-spiced crab burgers by WW

Mexican-spiced crab burgers

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
A lump crabmeat patty gets paired with Mexican flavors in this tasty burger that takes just 15 minutes of prep time. The Latin American infusion starts by incorporating cilantro, cumin, and cayenne into the crab mixture, and it finishes off with guacamole to top it. The crisp panko breadcrumbs in the crab patties give them a light texture, and we use just enough mayonnaise to hold it all together. Toasted English muffins provide a sturdy base for the softer crab patties, but you could use a traditional hamburger bun. Add a little more cilantro along with the lettuce and tomato, if you like.


Lump crabmeat

1 pound(s), picked over for shells and cartilage

Panko breadcrumbs


Uncooked red onion(s)

¾ cup(s), chopped, finely chopped


¼ cup(s), fresh, finely chopped

Reduced calorie mayonnaise

2 Tbsp


2 large, lightly beaten

Ground cumin

1 tsp, or more to taste

Kosher salt

½ tsp

Cayenne pepper

tsp, or more to taste

Light English muffin

6 item(s), split and toasted

Store bought guacamole

6 Tbsp


6 leaf/leaves, large, romaine

Fresh tomato(es)

6 slice(s)


  1. Preheat oven to 400°F. Line a baking pan with parchment paper.
  2. 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.
  3. 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.
  4. Serving size: 1 burger