Crab Cake Burger

Easy homemade crab cake burger with spicy mayo and pickled cucumber. Crispy outside, soft inside, and perfect for a quick family meal.

Servings: 2 Burgers

Ingredients

For the Crab Cakes:

• 4 Seafoodking crab cakes

• 1 tbsp cooking oil

If using frozen, thaw in the fridge overnight.

For the Spicy Mayo Sauce:

• 4 tbsp mayonnaise (any local brand)

• 1 tbsp chili sauce (Sambal ABC / Indofood)

• 1 tsp lime juice (jeruk nipis)

• ½ tsp sugar (optional)

• Pinch of salt

Mix well and chill for 10–15 minutes.

For Quick Pickled Cucumber

• ½ cucumber, thinly sliced

• 1 tbsp white vinegar

• 1 tsp sugar

• Pinch of salt

Mix and let sit for at least 15 minutes.

For Assembly

• 2 burger buns (regular buns from bakery or supermarket)

• 2 lettuce leaves

• ½ avocado, sliced (optional but recommended)

• Sliced onion (optional)

Instructions

Cook the Crab Cakes

1. Heat oil in a pan over medium heat.

2. Cook crab cakes for 3–4 minutes on each side until golden brown and heated through.

3. Do not flip too often to prevent breaking.

4. Rest for 1 minute before assembling.

   
   

Toast the Buns

1. Slice buns in half.

2. Toast them in a dry pan (or lightly buttered pan) until slightly crispy.

This prevents the bun from getting soggy.

Assemble the Burger

Layer from bottom to top:

1. Bottom bun

2. Spicy mayo

3. Lettuce

4. Crab cake

5. Pickled cucumber

6. Avocado slices

7. A little more spicy mayo (optional)

8. Top bun

Serve immediately while warm.

Simple Tips for Home Cooks

• No avocado? Replace with tomato slices.

• Want it cheesier? Add a slice of cheddar and melt it on top of the crab cake.

• No vinegar? You can use a little lime juice instead.

• No burger bun? Use toasted sandwich bread.