The Crab Cake Burger with Old Bay Mayo is equal parts coastal charm and culinary innovation. Drawing inspiration from the iconic Maryland crab cake, this recipe elevates a beloved regional specialty by transforming it into a burger that seamlessly bridges the gap between land and sea. Perfect for summer cookouts, quick lunches, or a casual dinner with friends, this dish is a true testament to how bold flavors and quality ingredients can craft a memorable dining experience.
Maryland crab cakes are renowned for placing the crab itself at the heart of the dish, highlighting its naturally sweet, tender essence with minimal fillers. This recipe stays true to that principle by using fresh, lump crab meat, which is lightly bound with panko breadcrumbs, creamy mayonnaise, Dijon mustard, and the celebrated Old Bay seasoning—a spice mix synonymous with Chesapeake Bay cuisine. The addition of fresh parsley and a beaten egg provides additional depth and ensures the crab mixture holds its shape while retaining its light, delicate texture.
The transformation from traditional crab cake to burger patty is seamless, offering a new way to enjoy this American classic. Unlike standard burger patties, which lean heavily on beef, the simplicity of these crab cakes keeps the focus on the seafood itself. Each bite is a burst of unadulterated crab flavor, complemented by the moistness created from the mayonnaise and the subtle tang of Dijon mustard.
What truly ties this burger together, however, is the Old Bay Mayo—a sauce that brings its own bold personality to the table. Made from just three ingredients—mayonnaise, Old Bay seasoning, and freshly squeezed lemon juice—the sauce adds a zesty, creamy kick that echoes the flavors of the patties, enhancing their natural sweetness while balancing it with just the right amount of spice and acidity. Spread generously on toasted hamburger buns, the Old Bay Mayo becomes the perfect condiment, ensuring every mouthful is rich and flavorful.
The burger is then finished with classic accoutrements like crisp lettuce and ripe tomato slices for a refreshing, crunchy contrast. Served on toasted buns to add a gentle nuttiness and a sturdy foundation, this burger is not just a meal but an experience. Pair it with a mound of creamy coleslaw or a tangy green salad for the ultimate seafood feast.
This recipe pays homage to coastal traditions while giving the classic burger a creative seafood twist. Combining two beloved elements of American cuisine—crab cakes and burgers—it strikes a perfect balance between refined flavor and everyday comfort. Whether you’re savoring it on a sunlit patio or dreaming of the ocean from your kitchen table, this Crab Cake Burger delivers a bite of summer, a taste of the sea, and a whole lot of satisfaction.
Crab Cake Burger with Old Bay Mayo
Ingredients
Crab Cake Burgers
- 500 g fresh lump crab meat Ensure it’s fresh for best flavor
- ½ cup panko breadcrumbs for a light and crispy texture
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Old Bay seasoning
- 1 large egg beaten
- 2 tbsp fresh parsley chopped
- 4 medium hamburger buns toasted
Old Bay Mayo
- ½ cup mayonnaise use a high-quality brand for flavor
- 1 tbsp Old Bay seasoning
- 1 tbsp lemon juice freshly squeezed
Instructions
- In a large mixing bowl, gently combine the crab meat, panko breadcrumbs, 1/4 cup mayonnaise, Dijon mustard, Old Bay seasoning, beaten egg, and chopped parsley. Be careful not to break up the crab meat too much.
- Form the mixture into 4 equal-sized patties. They should hold together but not be too dense. Chill in the refrigerator for 10 minutes to firm up.
- While the patties are chilling, prepare the Old Bay mayo by mixing 1/2 cup mayonnaise, Old Bay seasoning, and lemon juice in a small bowl. Set aside.
- Heat a large skillet over medium-high heat. Add a small amount of oil and carefully place the patties in the skillet, cooking for about 3-4 minutes on each side until golden brown and heated through.
- Toast the hamburger buns until lightly golden. Assemble the burger by spreading a generous amount of Old Bay mayo on each bun, placing the crab cake on the bottom half, then topping with lettuce, tomato slices, and the other half of the bun.