Crab Cake Burger with Dill Pickle Aioli
- 02 Apr, 2024
- Posted by: Julie Heffelfinger
Crab Cake Burger with Dill Pickle Aioli
Rated 5.0 stars by 1 users
Category
Servings
4
When it comes to crab cakes, we like to keep things simple and let the ingredients really shine! These Maryland-style crab cakes only use 5 ingredients: jumbo lump crab meat, crushed saltines and egg as a binder, a dash of hot sauce for heat, and our Dill Pickle Aioli. The aioli makes the crab cakes super tender and adds just the right amount of tang. Be sure to save some more of that aioli for serving—it is the perfect topper for this sandwich and helps keep the crunchy iceberg and fresh dill in place. This recipe is a winner!
Ingredients
-
⅓ cup Terrapin Ridge Farms Dill Pickle Aioli, plus more for serving
- 1 large egg, beaten
- ½ teaspoon hot sauce
- ¾ pound jumbo lump crabmeat, picked over
- 15 saltine crackers, finely crushed
- 3 Tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 cups shredded iceberg lettuce
- 2 Tablespoons small dill sprigs
- 1 teaspoon fresh lemon juice, plus wedges for serving
- 4 brioche buns, buttered and toasted
Directions
In a medium bowl, whisk the ⅓ cup of aioli with the egg and hot sauce until smooth. Add the crabmeat and cracker crumbs and stir to combine, being careful not to break up the lumps of crab too much. Cover and refrigerate for at least 1 hour and up to overnight.
- Divide the crab mixture into four ½-cup mounds; lightly pack into 4 patties, about 1½ inches thick.
- In a large nonstick skillet, heat the oil until shimmering. Working in two batches if needed (you don’t want to crowd your crab cakes), add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to a plate. Season with salt.
- In a medium bowl, toss the shredded iceberg with the dill and the 1 teaspoon of lemon juice. Season with salt and pepper.
- Slather the cut sides of the brioche buns with more Dill Pickle Aioli. Top each bottom bun with a crab cake and some of the iceberg slaw; close your burgers. Serve right away with more lemon wedges on the side.
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