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 Sunset.com 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
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).