Dungeness Crab Burgers

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This recipe comes from Greg Atkinson’s exceptional book Northwest Essentials. Atkinson writes:

“One of my favorite crab dishes rivals the sheer luxury of eating crabmeat unadulterated… The flavor of the crab is not altered by the simple ingredients, but the texture is. Instead of individual fibers, the meat comes together to form a delicate whole… Crab burgers should be eaten on soft white rolls with tartar sauce and leaves of iceberg lettuce.”

1 pound cooked Dungeness crabmeat
2 egg whites
3/4 cup heavy cream
1/2 tsp kosher salt
Freshly ground black pepper
2 Tbsp butter
4 soft rolls
Green leaf lettuce
Tartar sauce or mayonnaise seasoned to taste with curry powder

In a small mixing bowl, with a fork, stir together the crabmeat, egg whites, cream, salt and pepper to taste, breaking up the crabmeat as you stir. With a fork, divide the mixture into 4 parts. Melt a tablespoon of the butter in a skillet over medium heat or on an electric griddle. Wet your hands under cold running water and pat one fourth of the crab mixture into a patty about 4 inches in diameter. Place the patty in the pan, rice your hands, and repeat the process to form 4 patties. Cook the patties for 6 to 8 minutes, or until well browned on the bottom (attempts to turn them sooner will result in sticking.) Turn and cook 5 minutes more, adding the remaining tablespoon of butter to the pan to prevent sticking. Serve on rolls with lettuce and tartar sauce or curried mayonnaise.

Serves 4

By Greg Atkinson, Northwest Essentials, Sasquatch Books, 2010

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