Mexican-spiced crab burgers
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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
Cooking spray
4 spray(s)
Uncooked lump crabmeat
1 pound(s), picked over for shells and cartilage
Panko breadcrumbs
⅔ cup(s)
Red onion
¾ cup(s), chopped, finely chopped
Cilantro
¼ cup(s), fresh, finely chopped
Reduced calorie mayonnaise
2 Tbsp
Egg
2 large egg(s), 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 (no oil or sugar)
6 Tbsp
Lettuce
6 leaf/leaves, large, romaine
Tomato
6 slice(s)
Instructions
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
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