- 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
- 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
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.
Cut focaccia into 4 squares big enough to fit 1 crabcake per square and split each horizontally; toast bread.
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.
*We especially love Portland-based Picklopolis's naturally fermented garlic dill pickles (picklopolis.com).
Note: Nutritional analysis is per burger.