Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Mexican-spiced crab burgers by WW

Mexican-spiced crab burgers

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
The crisp panko breadcrumbs in the crab patties give them a light texture, and we use just enough mayonnaise to hold it all together. Toasted English muffins provide a sturdy base for the softer crab patties, but you could use a traditional hamburger bun. Add a little more cilantro along with the lettuce and tomato, if you like.

Ingredients

Cooking spray

4 spray(s)

Uncooked lump crabmeat

1 pound(s), picked over for shells and cartilage

Panko breadcrumbs

⅔ cup(s)

Red onion

¾ cup(s), chopped, finely chopped

Cilantro

¼ cup(s), fresh, finely chopped

Reduced calorie mayonnaise

2 Tbsp

Egg

2 large egg(s), lightly beaten

Ground cumin

1 tsp, or more to taste

Kosher salt

½ tsp

Cayenne pepper

⅛ tsp, or more to taste

Light English muffin

6 item(s), split and toasted

Store-bought guacamole (no oil or sugar)

6 Tbsp

Lettuce

6 leaf/leaves, large, romaine

Tomato

6 slice(s)

Instructions

  1. Preheat oven to 400°F. Line a baking pan with parchment paper.
  2. Combine crabmeat, panko, onion, cilantro, mayonnaise, eggs, cumin, salt, and cayenne in medium bowl. Scoop up heaping ½ cup crab mixture and form into ¾-inch-thick patty; repeat with remaining mixture to make 6 patties. Spray patties on both sides with nonstick spray and place on prepared pan. Bake until undersides are browned, about 10 minutes; carefully turn and cook until browned on other side, about 10 minutes.
  3. Place a burger on each muffin bottom; top each with 1 tablespoon guacamole, 1 lettuce leaf, and 1 tomato slice and cover with muffin top.
  4. Serving size: 1 burger

People Also Like

People Also Like