September 2, 2011
Yield: 6 servings
Prep Time: 20 minutes
Total Time: 20 minutes
These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.
Recipe Tips & Notes:
Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.
Per serving: 141 calories; 6 g fat (2 g sat, 3 g mono); 83 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 376 mg sodium; 294 mg potassium
Nutrition Bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)