‘Krabby patty’ – crab burger with avocado green goddess dressing – delicious, kid-approved, and ready in minutes!
Here’s a recipe inspired by Spongebob Squarepants – and I bet you never expected to read that in this blog! After being subjected to endless hours of screechy Spongebob by my kids I was asked to create a ‘Krabby Patty’ – a.k.a the burger served at the Krusty Krab. Naturally I thought this was actually spelled ‘crabby’ and containted, well, crab… which apparently is not (necessarily) the case. But no matter – whether you call this a krabby patty or a crab burger (or crab cake) the result is totally delicious, super-easy, quick to make and even kid-friendly.
I made my crab burgers using tinned lump crab meat which is a bit cheaper than using fresh crab meat. The rest of the ingredients are pantry staples: breadcrumbs, no-fat mayonnaise, an egg and a few herbs. The main concern with seafood burgers is that the are less sturdy than beef ones and easily fall apart when cooking. Chilling them for a couple of hours is helpful, as is cooking on a grill rather than a pan. I made these in my Cuisinart 2 in 1 Grill and sandwich maker and they were ready in about 7 minuts which I think you will agree is record time!
You can serve these without a bun and a green salad if you are counting the calories – delicious simply with a squeeze of lemon. But if you want to have the krabby patty experience, serve in a brioche bun with fresh lettuce leaves, ripe tomato slices, mayonnaise and a tangy avocado green goddess dressing. This dressing is so addictive and can be drizzled in salads, spread on toast or even as a dip.
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- 120g | 4oz lump crab meat (tinned or fresh)
- 50g | 1.7oz Panko breadcrumbs
- 1-2 tbsp lighter mayonnaise (or mayo of choice)
- 1 large egg
- 1 tsp diced red chilli (or lazy chilli from a jar)
- 1 tsp lemon juice
- handful flat-leaf parsley or coriander (cilantro) leaves
- zest of 1 lemon
- salt and freshly ground pepper
- rapeseed (canola) oil if frying
- Avocado green goddess dressing
- flesh of 1 ripe avocado
- 2 large lettuce leaves
- large handful coriander (cilantro) leaves
- juice of 1 small lemon or 1 tsp white vinegar
- a little olive oil or water to thin dressing if needed
- salt and freshly ground pepper
- To serve
- brioche burger buns
- fresh lettuce leaves
- sliced tomato
- light mayonnaise
- sliced avocado (optional)
- Make the burgers. Put all the ingredients in a large bowl and mix well until thoroughly combined.
- Form into two burgers and wrap in cling film. Chill for two hours or overnight.
- Make the avocado green goddess dressing: put all the ingredients in a blender or mini chopper and pulse until you have a smooth consistency. Add a little water or olive oil to thin the dressing if needed. Transfer to a jar - it will keep up to three days in fridge.
- Preheat your grill to 'high' and cook for 5-7 minutes until crisp and golden. Alternatively heat a little oil in a non-stick frying pan and pan fry over medium heat for about 3-4 minutes on either side or until firm and golden. Take care when flipping as the burger can be a bit crumbly.
- Serve in brioche buns with a little light mayonnaise, fresh lettuce leaves, tomato and avocado slices and the green goddess dressing.
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