Mexican-Spiced Crab Burgers

Ingredients

• 1 pound(s) lump crabmeat, picked over for shells
• 2/3 cup(s) panko breadcrumbs
• 3/4 cup(s) uncooked red onion(s), or minced
• 1/4 cup(s) cilantro, fresh, minced
• 2 Tbsp reduced-calorie mayonnaise
• 2 large egg(s), lightly beaten
• 1 tsp ground cumin, or more to taste
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper, or more to taste
• 6 spray(s) cooking spray
• 6 Tbsp store bought guacamole
• 6 leaf/leaves lettuce, romaine
• 6 slice(s) fresh tomato(es)
• 6 item(s) light English muffin, toasted

Instructions

1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine crab meat, panko, onion, cilantro, mayonnaise, eggs, cumin, salt and cayenne. Scoop a heaping 1/2 cup crab mixture onto a flat surface and shape into a 3/4-inch thick patty; repeat with remaining ingredients. Coat tops of burgers with cooking spray and place on prepared pan sprayed side-down; coat other side of burgers with cooking spray.
3. Bake until bottoms are browned, about 10 minutes; carefully flip and cook until browned on other side, about 10 minutes more. Serve each burger on an English muffin, topped with 1 tablespoon guacamole and 1 piece each lettuce and tomato.

Notes

Yields 1 burger per serving.

Crab burger patties can be prepared in advance to speed dinner prep. This mixture can also be used to make smaller Mexican crab cake appetizers. Just reduce the cooking time to 12 minutes total.