Cajun Crab Burgers with Creole Mayonnaise


  • 1 TB unsalted butter
  • 1/2 cup minced yellow onion
  • 1/2 cup minced celery
  • 1/2 cup minced green bell pepper
  • 1 garlic clove, minced
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1 TB worcestershire sauce
  • 1 TB dijon mustard
  • 1 1/2 tsp cajun seasoning
  • 1 tsp hot sauce
  • 1/2 tsp paprika
  • 1 pound lumb crabmeat
  • 1 1/2 to 1 3/4 cups fresh breadcrumbs
  • kosher salt and freshly ground black pepper
  • canola oil, for frying
  • 6 potato rolls or hamburger rolls

Always use top-notch crab meat when making crab cakes or crab burgers. The Louisiana flare makes these perfect to serve at your next outdoor party, or Superbowl party! If you form and chill these ahead of time, life will be easier when it’s time to cook them.


In a medium saute pan, melt the butter over medium heat. Add the onion, celery, pepper and garlic and cook for 4 to 5 minutes, or until the vegetables soften. Set aside to cool.

Whisk together the mayonnaise, egg, worcestershire sauce, mustard, cajun seasoning, hot pepper sauce and paprika. Stir the cooled vegetables into the mixture and then gently toss in the crab to combine. Fold in 1 cup of the breadcrumbs and season to taste with salt and pepper.

Form the crab mixture into six patties, each about 1/2 inch thick. Coat with the remaining breadcrumbs and if not cooking right away, refrigerate for 4 hours. (These are a little easier to cook when chilled, but it’s not necessary.)

In a large saute pan, heat enough oil to come halfway up the sides of the crab patties. Heat the oil over medium-high heat or until a breadcrumb sizzles when dropped in the oil.

Gently lower the crab patties into the oil using a slotted spoon and cook for 4 to 5 minutes on each side or until golden brown.

Serve on the rolls and top each burger with Creole Mayonnaise.

NOTE: To make fresh breadcrumbs, grind bread in the blender or food processor until it turns into crumbs.