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Northwest Crabcake Burgers

Annabelle Breakey
Total time 30 mins
Yield Serves 4
Seafood bounty meets the Northwest's growing artisanal pickle trend and a fresh herb salad in these burgers. You can find ready-made crabcakes at the deli section in most grocery stores and sometimes in the freezer case, or make your own (check out for recipes). Salmon cakes also work well here.


  • 1 tablespoon olive oil
  • 4 crabcakes (store-bought or homemade)
  • 1/3 cup mayonnaise
  • 3 tablespoons chopped dill pickles*
  • 1/4 teaspoon pepper
  • 12 to 16 oz. focaccia from 1 loaf
  • 1 cup fresh dill sprigs
  • 1 cup torn red leaf lettuce
  • 4 very thin slices red onion

Nutrition Information

  • calories 674
  • caloriesfromfat 43 %
  • protein 29 g
  • fat 32 g
  • satfat 5.7 g
  • carbohydrate 70 g
  • fiber 2.5 g
  • sodium 1686 mg
  • cholesterol 160 mg

How to Make It

  1. Heat oil in a nonstick frying pan over medium heat. Add crabcakes to pan and cook, turning once, until golden and warmed, about 5 minutes total. Meanwhile, whisk together mayonnaise, pickles, and pepper in a small bowl to combine.

  2. Cut focaccia into 4 squares big enough to fit 1 crabcake per square and split each horizontally; toast bread.

  3. Toss dill and lettuce in a small bowl to combine. Spread inside of focaccia tops with pickle mayonnaise. Set focaccia bottoms on plates and top with crabcakes, dill-lettuce salad, and onion, then focaccia tops.

  4. *We especially love Portland-based Picklopolis's naturally fermented garlic dill pickles (

  5. Note: Nutritional analysis is per burger.