Krabby Patty Burgers

Ingredients

• 1 lb canned crab meat (drained, can be fresh or imitation as substitute)
• 2 Tbsp olive oil (for sautéing)
• 1 medium onion (diced)
• 2 stalks celery stalks (chopped)
• 1 tsp fresh thyme leaves (optional – dried thyme can be used)
• 1 Tbsp Dijon mustard
• 1/2 cup breadcrumbs (plain or seasoned)
• 1 piece large egg (room temperature)
• 1 Tbsp mayonnaise
• 1/4 tsp black pepper (freshly ground)
• 1/2 tsp Celtic sea salt (or regular salt)
• 1 Tbsp ketchup
• 4 pieces sesame‑seed buns (split and toasted)
• 4 pieces lettuce leaves (iceberg or romaine)
• 1 medium tomato (sliced)
• 4 slices cheddar cheese slice (optional, can melt on patty)
• 4 slices dill pickles
• 1/4 small additional onion (thinly sliced for topping)

Instructions

1. Prep aromatics

   Dice the onion, chop the celery stalks, and strip the fresh thyme leaves. Set aside.

   Time: PT5M

2. Sauté aromatics

   Heat the skillet over medium‑high heat, add 2 Tbsp olive oil, then add the onion, celery and thyme. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium‑high

3. Cool aromatics

   Turn off the heat and transfer the sautéed mixture to a small bowl to cool slightly.

   Time: PT1M

4. Make patty mixture

   In a large mixing bowl combine the drained crab meat, cooled aromatics, 1 Tbsp Dijon mustard, ½ cup breadcrumbs, 1 large egg, 1 Tbsp mayonnaise, ¼ tsp black pepper, ½ tsp sea salt and 1 Tbsp ketchup. Gently mix with a spatula until just combined – the mixture should hold together but not be mushy.

   Time: PT5M

5. Form patties

   Divide the mixture into 4 equal portions and shape each into a ¾‑inch thick patty. Place on a plate.

   Time: PT2M

6. Cook patties

   Add a splash of olive oil to the skillet and heat over medium (≈350°F). Place the patties in the pan and cook 3 minutes on the first side, then flip and cook another 3 minutes until the exterior is golden‑brown and the interior reaches 165°F (the egg is set).

   Time: PT6M

   Temperature: medium (≈350°F)

7. Toast buns

   While the patties finish, split the sesame‑seed buns and toast them lightly in the same skillet or a toaster, about 2 minutes total, until just golden.

   Time: PT2M

   Temperature: medium

8. Assemble burgers

   On each bottom bun place a crab patty, then a lettuce leaf, a tomato slice, a cheddar slice (optional – let it melt), a pickle slice, onion rings and a drizzle of ketchup. Top with the bun lid.

   Time: PT2M

9. Serve

   Serve immediately while hot. Enjoy your homemade Krabby Patties!

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of canned crab meat: fresh crab meat, imitation crab
• Instead of olive oil: vegetable oil, canola oil
• Instead of onion: shallot
• Instead of celery stalks: fennel
• Instead of fresh thyme leaves: dried thyme
• Instead of Dijon mustard: yellow mustard, spicy brown mustard
• Instead of breadcrumbs: panko, crushed crackers
• Instead of large egg: egg substitute
• Instead of mayonnaise: Greek yogurt, aioli
• Instead of black pepper: white pepper
• Instead of Celtic sea salt (or regular salt): kosher salt, table salt
• Instead of ketchup: tomato sauce, BBQ sauce
• Instead of sesame‑seed buns: regular hamburger buns, pretzel buns
• Instead of lettuce leaves: spinach, arugula
• Instead of tomato: tomato jam
• Instead of cheddar cheese slice: American cheese, Swiss
• Instead of dill pickles: bread‑and‑butter pickles
• Instead of additional onion: green onion

Equipment Needed

• large skillet or frying pan
• cutting board
• chef’s knife
• mixing bowl
• measuring spoons
• spatula or wooden spoon
• tongs (optional)
• toaster or grill (optional)

Critical Steps — Do Not Skip

• Sauté aromatics until translucent but not browned
• Mix patty ingredients just enough to bind – over‑mixing makes a dense patty
• Cook each side 3 minutes to achieve a golden crust and ensure the egg inside is fully cooked

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the patty mixture
• Use a mix of fresh and canned crab for texture contrast
• Press the patty gently with a spatula while cooking to ensure even browning

Troubleshooting

Storage

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

Freezer: Raw patty mixture can be shaped, wrapped tightly and frozen for up to 1 month.

Room temperature: Assembled burgers should be eaten the same day; do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the patty mixture up to step 4 and refrigerate for up to 30 minutes before forming patties
• Toast buns just before assembly to keep them crisp
• Ketchup and sliced veggies can be pre‑sliced and stored in sealed containers