Krabby Patty with Horseradish Aioli

Ingredients

• 1 pound Lump crab meat (fresh or canned, drained)
• 1 piece Medium onion (diced)
• 2 pieces Celery stalks (diced)
• 1 cup Plain breadcrumbs (fine texture)
• 1 tablespoon Dijon mustard
• 2 tablespoons Mayonnaise
• 2 pieces Large eggs (room temperature)
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 2 tablespoons Vegetable oil (for sautéing and pan‑frying)
• 2 pieces Egg yolks (room temperature)
• 1 teaspoon White wine vinegar
• ½ teaspoon Sugar
• 1 teaspoon Prepared horseradish (adjust to taste)
• 1 piece Garlic clove (minced)
• ½ cup Neutral oil (e.g., canola) (for emulsifying aioli)
• 4 pieces Burger buns (soft, toasted if desired)
• 4 pieces Lettuce leaves (optional garnish)
• 4 pieces Tomato slices (optional)

Instructions

1. Dice aromatics

   Dice the onion and celery into small, uniform pieces.

   Time: PT5M

2. Sauté onion and celery

   Heat 1 tablespoon of vegetable oil in the large skillet over medium heat. Add the diced onion and celery and sauté until they become translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Prepare patty mixture

   In a large mixing bowl combine the crab meat, breadcrumbs, Dijon mustard, mayonnaise, 2 eggs, salt, pepper, and the sautéed onion‑celery mixture. Stir gently until just combined. If the mixture feels loose, add the optional extra egg and mix again.

   Time: PT10M

4. Form patties

   Divide the mixture into 4 equal portions. Using damp hands, shape each portion into a patty about ½‑inch thick.

   Time: PT5M

5. Cook patties

   Wipe the skillet clean, add another tablespoon of oil, and heat over medium‑high heat. Place the patties in the pan and cook for 2 minutes on the first side, then flip and cook another 2 minutes until both sides are golden brown and the interior reaches 145°F (63°C).

   Time: PT4M

   Temperature: medium‑high

6. Make horseradish aioli

   In a small bowl whisk together the egg yolks, vinegar, sugar, salt, and pepper. While whisking continuously, drizzle the neutral oil drop‑by‑drop until the mixture thickens and emulsifies. Stir in the prepared horseradish and minced garlic. Adjust seasoning to taste.

   Time: PT5M

7. Assemble the burgers

   If desired, toast the burger buns lightly. Spread a generous layer of horseradish aioli on the bottom bun, place a cooked crab patty on top, then add lettuce and tomato if using. Top with the bun lid.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Lump crab meat: imitation crab, white fish
• Instead of Medium onion: shallot
• Instead of Celery stalks: green onion
• Instead of Plain breadcrumbs: panko, crushed crackers
• Instead of Dijon mustard: yellow mustard
• Instead of Mayonnaise: Greek yogurt
• Instead of Large eggs: egg substitute
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Egg yolks: mayonnaise base
• Instead of White wine vinegar: apple cider vinegar
• Instead of Sugar: honey
• Instead of Prepared horseradish: wasabi paste
• Instead of Garlic clove: garlic powder
• Instead of Neutral oil (e.g., canola): olive oil (light)
• Instead of Burger buns: ciabatta rolls
• Instead of Lettuce leaves: arugula
• Instead of Tomato slices: pickles

Equipment Needed

• Large skillet or frying pan
• Medium saucepan or mixing bowl
• Wooden spoon or spatula
• Whisk
• Measuring spoons
• Cutting board
• Chef’s knife
• Tongs
• Plate for resting patties

Critical Steps — Do Not Skip

• Sauté onion and celery until translucent
• Ensure patty mixture binds (add extra egg if needed)
• Emulsify aioli slowly while adding oil
• Cook patties to proper internal temperature

Chef Tips from the Video

• Use lump crab meat for the best texture; avoid over‑mixing to keep the patty tender
• For extra zing, add a pinch of smoked paprika to the patty mixture
• A squeeze of fresh lemon over the cooked patty brightens the flavor

Troubleshooting

Storage

Refrigerator: Cooked patties up to 3 days; aioli up to 2 days in an airtight container.

Freezer: Raw uncooked patties can be frozen for up to 2 months; thaw before cooking.

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

Make-Ahead Tips

• Form the crab patties and refrigerate them uncovered for up to 12 hours before cooking
• Prepare the horseradish aioli a day ahead; store chilled and give a quick stir before serving