Homemade Krabby Patties (Crab Cake Burgers)

Ingredients

• 0.5 lb Jumbo lump crab meat (drained, keep large pieces intact)
• to taste pinch Freshly cracked black pepper (freshly cracked for best flavor)
• to taste pinch Salt
• 3 tablespoons Mayonnaise (regular mayo)
• 1 teaspoon Old Bay seasoning
• 1 tablespoon Fresh lemon juice (about half a lemon)
• 2 tablespoons Flat‑leaf parsley, chopped (fresh)
• 0.5 Large egg (half an egg, lightly beaten)
• 0.5 cup Buttery crackers (or breadcrumbs) (crushed; can substitute Panko or regular breadcrumbs)
• 1 tablespoon Unsalted butter (cut into small pats, one per patty)
• 3 Sesame‑seed burger buns (top and bottom halves)
• 6 Pickle slices (for bottom and top of burger)
• 1 tablespoon Ketchup
• 1 teaspoon Yellow mustard
• 3 slices Tomato (ripe but firm)
• 3 thin slices Red onion
• 3 American cheese slice (standard processed cheese)
• 3 Lettuce leaf (crisp iceberg or romaine)

Instructions

1. Drain the crab meat

   Place the jumbo lump crab meat in a strainer and let any excess liquid drain for about 5 minutes. Pat gently with paper towels if needed.

   Time: PT5M

2. Season the crab

   Transfer the drained crab to a large bowl. Add a pinch of freshly cracked black pepper, a pinch of salt, 3 Tbsp mayonnaise, 1 tsp Old Bay seasoning, 1 Tbsp fresh lemon juice, and 2 Tbsp chopped parsley.

   Time: PT5M

3. Add binder ingredients

   Beat half a large egg (about 1 Tbsp) and add it to the bowl. Then add the crushed buttery crackers (about ½ cup).

   Time: PT2M

4. Combine gently

   Using a fork, gently fold the mixture until everything is just combined. Avoid over‑mixing so the crab chunks stay large.

   Time: PT3M

5. Form the patties

   Line a baking pan with parchment paper. Divide the mixture into three equal portions, shape each into a patty about the size of a burger bun, and place on the pan. Top each patty with a small pat of butter.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 450°F (232°C).

   Time: PT10M

   Temperature: 450°F

7. Bake the crab patties

   Place the pan in the middle rack and bake for 8–10 minutes, until the edges are set and the tops are lightly golden.

   Time: PT10M

   Temperature: 450°F

8. Broil for color

   Switch the oven to broil and broil the patties for about 2 minutes, watching closely until the tops turn a deep golden brown.

   Time: PT2M

   Temperature: broil

9. Rest the patties

   Remove the pan and let the patties rest for 2 minutes before handling.

   Time: PT2M

10. Assemble the Krabby Patties

    On the bottom half of each sesame‑seed bun, place a pickle slice, a drizzle of ketchup, a dab of mustard, a tomato slice, an onion slice, a cheese slice, a lettuce leaf, then the hot crab patty. Top with another pickle slice and the bun top.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

18 g

Carbohydrates

37 g

Fat

23 g

Fiber

2 g

Ingredient Substitutions

• Instead of Jumbo lump crab meat: blue crab meat, fresh whole crab meat, imitation crab (less flavor)
• Instead of Freshly cracked black pepper: pre‑ground black pepper
• Instead of Mayonnaise: vegan mayo
• Instead of Old Bay seasoning: seafood seasoning blend, Cajun seasoning
• Instead of Fresh lemon juice: bottled lemon juice
• Instead of Flat‑leaf parsley, chopped: dried parsley (use less)
• Instead of Large egg: egg white only, flax egg (vegan)
• Instead of Buttery crackers (or breadcrumbs): Panko breadcrumbs, regular breadcrumbs
• Instead of Unsalted butter: margarine
• Instead of Sesame‑seed burger buns: any soft hamburger bun
• Instead of Pickle slices: relish
• Instead of Yellow mustard: Dijon mustard
• Instead of Red onion: sweet onion
• Instead of American cheese slice: cheddar, Swiss
• Instead of Lettuce leaf: baby spinach

Equipment Needed

• Large mixing bowl
• Strainer or colander
• Fork
• Measuring spoons
• Baking pan (sheet pan)
• Parchment paper
• Oven with broiler
• Butter knife or spreader
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Drain the crab meat thoroughly to avoid a soggy patty.
• Handle the mixture gently; over‑mixing will break up the crab lumps.
• Add enough binder (egg, mayo, crackers) so the patties hold together.
• Bake at high heat then finish under the broiler for a golden crust.

Chef Tips from the Video

• Leave some large crab chunks intact for a wonderful texture contrast.
• Top each patty with a small butter pat before baking; it melts into the crab and adds richness.
• Use parchment paper to prevent sticking and make cleanup easier.
• Broil only for the last 2 minutes; watch closely to avoid burning.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for up to 2 days.

Freezer: Uncooked formed patties can be wrapped tightly and frozen for up to 1 month; bake from frozen, adding 5‑7 minutes to cooking time.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crab mixture up to step 4 and refrigerate for up to 30 minutes; the flavors meld and it’s easier to shape.
• Form patties and freeze them raw; bake from frozen when needed.