Crab Cake Burgers with Tahini Dressing

I just received my August issue of Eating Well Magazine and it has a special article on bloggers that do reviews of their recipes. Kudos to them for recognizing us bloggers!

Speaking of Eating Well, when I came across these crab cakes that had a rating of "Awesome" on the website (average from 63 votes) I figured they must be dang good.  The recipe stated, with preparation and cooking, it would only take 20 minutes and I had all the ingredients on hand.  A winning combo.  My official rating?  I guess I will have to go along with the crowd.  They were awesome.  The small amount of panko, a Japanese breadcrumb, helped the crab stick together but still let the texture of the crab meat shine through.  The mustard and hot sauce gave just the right amount of spice and the small amount of mayo added a touch of creaminess without it being mayonnaise-y.

Crab Cake Burgers with Tahini Dressing

Altered from Eating Well's Crab Cake Burgers
Printable Recipe

Serves 3

Ingredients


1 6 ounce pouch of crabmeat (I used the claw meat pouch as it was much less expensive)
1 egg, lightly beaten
1/4 cup panko breadcrumbs
1/8 cup light mayonnaise
1 Tbsp minced chives
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1/2 tsp celery seed
1/2 tsp onion powder
Freshly ground pepper, to taste
4 dashes hot sauce
1 Tbsp extra-virgin olive oil
2 tsp unsalted butter
3 tsp Annie's Goddess Dressing
3 cups baby lettuce


Directions


1.Mix crab hot sauce in a medium bowl and form into three patties.  (They will be very soft)


2.Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

3. Divide lettuce onto three plates, top each with a burger and pour 1 tsp of dressing over each plate.