Crab Burger Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shell fragments and large cartilage. Place the crab meat in a large bowl.

To the bowl add breadcrumbs, egg, 2 tablespoons mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onion, chopped parsley, Old Bay seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Fold the mixture gently with a spatula or your hands just until combined. Take care not to overwork or mash the crab—mixture should hold together but remain light. If mixture is too loose, add up to 1–2 tablespoons more breadcrumbs; if too dry, add 1 teaspoon mayonnaise.

Divide the mixture into 4 equal portions (about 1/4 cup each). Shape each portion into a compact patty about 3-3.5 inches in diameter and roughly 3/4 inch thick. Place patties on a plate and chill in the refrigerator for 15–20 minutes to firm up, which helps prevent falling apart during cooking.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter (optional) until shimmering.

Gently place the chilled crab patties in the skillet without crowding (work in two batches if necessary). Cook for 3–4 minutes on the first side, until the underside is golden brown and holds together.

Carefully flip the patties and cook 2–3 minutes more until the second side is golden and internal temperature reaches 145°F (63°C) or the center is hot and cooked through. Avoid pressing down on the patties while cooking.

Transfer cooked patties to a paper towel-lined plate to drain briefly and keep warm while assembling burgers.

While patties chill or cook, combine 1/2 cup mayonnaise, finely chopped dill pickle (or 2 tablespoons relish), chopped capers (if using), 1 teaspoon lemon juice, 1/2 teaspoon Dijon, and 1 tablespoon chopped fresh dill or parsley in a small bowl.

Stir until smooth, then season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add a little more lemon for brightness or more pickle for tang. Refrigerate until ready to serve.

Lightly toast the burger buns in a dry skillet or under a broiler for 1–2 minutes until golden. Optionally spread a little butter on cut sides before toasting.

Spread about 1–2 tablespoons of tartar sauce on the bottom half of each bun.

Place a lettuce leaf on the sauced bun bottom, then top with a warm crab patty. Add a slice or two of tomato and a few thin slices of red onion if using.

Spread a little extra tartar sauce on the top bun, close the burger, and serve immediately with lemon wedges on the side.