Crab cake burgers are seasoned crab patties — bound with mayonnaise, mustard, and breadcrumbs — cooked until golden and served on a bun. They come together in under 30 minutes and make a genuinely satisfying alternative when you want something lighter than beef without any extra fuss. The patties also hold up well through the week, which makes them worth cooking in a larger batch.
Why this recipe works
Two things keep these patties from falling apart or turning rubbery. First, the binder ratio matters: enough mayonnaise and egg to hold the crab together, but not so much that the patty becomes a breadcrumb cake with crab flavoring. You should still see distinct lumps of crab in the mix before it hits the pan. Second, chilling the formed patties for at least 20 minutes before cooking firms them up so they don’t crack when you flip them. Ground seafood patties cook fast — internal temperature of 145°F (63°C) is your target — so a medium-heat pan and a light hand with the spatula are all you need.
Make-ahead notes
Formed, uncooked patties keep well in the fridge for up to 24 hours — stack them between sheets of parchment and cover tightly. For longer storage, freeze them on a flat tray until solid, then transfer to a zip bag; they’ll keep for up to 2 months. Cook from frozen over medium-low heat with a lid on for the first few minutes to ensure the center reaches temperature without burning the outside. Already-cooked patties reheat well in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for about 10 minutes. Skip reheating in the microwave — it softens the crust and makes the texture spongy.
If something goes sideways
- Patties crumble when flipping: The mix is too dry or wasn’t chilled long enough. Press the patty firmly before it goes in the pan, and don’t touch it until a crust has formed on the bottom — usually 3–4 minutes.
- Patties are soggy in the middle: Canned crab often holds excess liquid. Drain it thoroughly and press it in a clean towel before mixing. Wet crab throws off the binder ratio.
- Crust burns before the center is cooked through: Pan is too hot. Medium heat is enough. If the outside is browning too fast, drop the heat and add a loose foil tent for the last 2 minutes.
- Patties taste bland after reheating: Seafood seasoning fades slightly when chilled. A small squeeze of lemon or a light swipe of remoulade on the bun fixes this immediately — skip the garnish on the plate though, not worth the extra dish.
- Bun goes soggy before you finish eating: Toast the cut sides of the bun in the same pan after cooking the patties. Thirty seconds on the cut face is enough to create a barrier against sauces and juices.
Simple Crab Cake Burgers
Ingredients
Burger Ingredients
- 1 pound crabmeat - picked over and drained if necessary
1 tablespoon lemon juice - freshly squeezed
½ cup Panko breadcrumbs - whole wheat
1 large egg - preferably organic, lightly whisked
3 tablespoons Greek yogurt - 2%
2 tablespoons mayonnaise - canola oil 
2 stalks green onions (scallions or green shallots) - thinly sliced
1 tablespoons Dijon mustard - country
1 teaspoon Kosher salt- 1 teaspoon freshly ground black pepper
1 tablespoon Canola oil
Tartar Sauce Ingredients
- 1 tablespoon mayonnaise - canola oil
- ½ cup Greek yogurt - 2%
- 1 medium dill pickle relish - finely diced
- 2 teaspoons pickle juice
2 tablespoons red onion - finely diced- 1 teaspoon lemon juice - freshly squeezed
¼ teaspoon garlic powder- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
Serving Ingredients
4 medium hamburger buns - lightly toasted whole wheat
1 handful butter lettuce- 1 large red onion - thinly sliced
1 large tomato
Instructions
- Make tartar sauce: combine mayonnaise and Greek yogurt in a small bowl. Mix thoroughly to combine. Stir in the remaining ingredients. Chill until ready to serve.
- In a large bowl, mix together the crabmeat, lemon juice, breadcrumbs, egg, yogurt, mayonnaise, scallions, mustard, and salt and pepper to taste. The mixture will be a bit wet.
- Gently shape into 4 patties; place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
- Heat the grill to medium-high heat, and brush with canola oil. (If your grill has wide grates, you may want to cook the crab cakes in a skillet on the grill). Cook the crab cake patties until golden, about 3-5 minutes per side.
- Serve on toasted burger buns with tartar sauce, lettuce, red onion, and fresh lemon wedges.
Nutrition
Frequently asked questions
Can I use imitation crab instead of real crab?
Yes, but the texture and flavor will be noticeably different — imitation crab is softer and sweeter, and it shreds rather than chunking. If you use it, reduce the mayonnaise slightly since imitation crab holds more moisture, and expect a denser patty.
Can I make these ahead and cook them throughout the week?
Absolutely — that’s the best way to use this recipe. Form the full batch, refrigerate what you’ll eat within 24 hours, and freeze the rest individually. Pull a frozen patty the night before and let it thaw in the fridge, then cook it fresh the next day.
What’s the best way to tell when a crab cake patty is fully cooked?
An instant-read thermometer reading 145°F (63°C) at the center is the reliable method. Visually, the patty should be deep golden on both sides and feel firm — not springy — when you press the center lightly with a finger.
What to cook next
- Kumara Beef Hash Cakes
- Bolivian Silpancho Beef Patties
- Fiery Lamb Churrasco Patties
- Savory Beef Herb Pancakes
