Mexican-spiced crab burgers

Name: Mexican-spiced crab burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound(s) lump crabmeat picked over for shells and cartilage; 0.667 cup(s) panko breadcrumbs; 0.75 cup(s), chopped uncooked red onion(s) finely chopped; 0.25 cup(s) cilantro fresh, finely chopped; 2 Tbsp reduced calorie mayonnaise; 2 large egg(s) lightly beaten; 1 tsp ground cumin or more to taste; 0.5 tsp kosher salt; 0.125 tsp cayenne pepper or more to taste; 6 item(s) light English muffin split and toasted; 6 Tbsp store bought guacamole; 6 leaf/leaves, large lettuce romaine; 6 slice(s) fresh tomato(es)

SmartPoints® value per serving

Total Time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Easy

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.

Ingredients

lump crabmeat

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

panko breadcrumbs

⅔ cup(s)

uncooked red onion(s)

¾ cup(s), chopped, finely chopped

cilantro

¼ cup(s), fresh, finely chopped

reduced calorie mayonnaise

2 Tbsp

egg(s)

2 large, lightly beaten

ground cumin

1 tsp, or more to taste

kosher salt

½ tsp

cayenne pepper

⅛ tsp, or more to taste

light English muffin

6 item(s), split and toasted

store bought guacamole

6 Tbsp

lettuce

6 leaf/leaves, large, romaine

fresh tomato(es)

6 slice(s)

Instructions

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

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