Pier 717 Crab Cake Burgers

Prep time: 15 minutes | Chill time: 30 minutes | Cook time: 10 minutes | Yield: 4 large burgers
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Ingredients
For the Crab Cakes:
  • 1 lb (16 oz) Pier 717 Crabmeat (Drained and picked over for stray shells)
  • 1/3 cup Panko breadcrumbs or Ritz crackers (Substitute: 1 to 2 small packs of SkyFlakes or Fita crackers, crushed finely)
  • 1/4 cup Mayonnaise (Substitute: Local brands like Lady's Choice work perfectly)
  • 1 Large egg, lightly beaten
  • 1 tbsp Dijon mustard (Substitute: Standard yellow mustard)
  • 1 tbsp Fresh parsley, finely chopped (Substitute: Kinchay or celery leaves)
  • 1 tsp Worcestershire sauce
  • 1 tbsp Fresh lemon juice (Substitute: Fresh calamansi juice)
  • 1 tsp Old Bay seasoning (Substitute: DIY Mix using 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and a pinch each of black pepper and chili powder)
  • 2 tbsp Butter and 1 tbsp Cooking oil (for pan-frying)
For the Quick Tartar Sauce:
  • 1/2 cup Mayonnaise
  • 1 tbsp Capers, roughly chopped (Substitute: Sweet pickle relish, drained of excess liquid)
  • 1 tbsp Fresh lemon juice (Substitute: Fresh calamansi juice)
  • 1 tsp Dijon mustard (Substitute: Standard yellow mustard)
  • Pinch of salt and black pepper
For Assembly:
  • 4 Brioche or potato buns (Substitute: Premium local burger buns or large, soft Pan de Sal)
  • Lettuce (Romaine or Iceberg)
​Instructions
  1. Prepare the Tartar Sauce In a small bowl, whisk together the mayonnaise, capers (or sweet pickle relish), lemon juice (or calamansi), and mustard. Season to taste with salt and pepper. Cover and store in the fridge until you are ready to build the burgers.
  2. Mix the Wet Binders and Spices In a medium mixing bowl, whisk together the mayonnaise, beaten egg, mustard, parsley (or kinchay), Worcestershire sauce, citrus juice, and your Old Bay (or local spice mix) until completely smooth.
  3. Fold in the Crab and Binders Add the drained Pier 717 crabmeat and your breadcrumbs (or crushed SkyFlakes) to the wet mixture. Crucial step: Using a rubber spatula, very gently fold the mixture together. Be careful not to break up the lumps of crab. You want just enough binder to hold it together without turning it into mush.
  4. Form the Patties and Chill Divide the mixture into 4 equal portions. Gently form them into patties about the same width as your burger buns. Place them on a plate lined with parchment paper. Cover lightly with plastic wrap and chill in the refrigerator for at least 30 minutes. (Chilling is essential so the crackers absorb the moisture and the patties don't fall apart in the pan).
  5. Pan-Fry the Crab Cakes Heat the butter and cooking oil in a large non-stick skillet over medium heat. Once the butter is melted and slightly bubbling, carefully add the crab cakes. Cook for about 4 to 5 minutes per side, or until they are deeply golden brown and heated through. Flip them gently using a wide spatula.
  6. Assemble the Burgers Spread a generous dollop of your homemade tartar sauce on the bottom half of each lightly toasted bun. Add a bed of lettuce. Carefully place the hot crab cake on top, add a little more tartar sauce if desired, and cap with the top bun.
Chef's Tips for Success
  • Crushing the crackers: Put the SkyFlakes or Fita in a small ziplock bag and crush them with the back of a spoon or a rolling pin until they look like coarse sand.
  • Drain the crabmeat well: Packaged crabmeat can hold a lot of water. Press it gently in a strainer to remove excess liquid so your patties don't become soggy.
  • Keep it crispy: Toasting the buns with a little bit of butter in a skillet adds a great texture that prevents the wet ingredients from making the bread soft.