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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.

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 Heat oil in a pan over medium heat. Cook crab cakes for 3–4 minutes on each side until golden brown and heated through. Do not flip too often to prevent breaking. Rest for 1 minute before assembling. Toast the Buns Slice buns in half. 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: Bottom bun Spicy mayo Lettuce Crab cake Pickled cucumber Avocado slices A little more spicy mayo (optional) 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.

crab-cake-burger

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