Rating: 4 stars
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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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

674 calories; calories from fat 43%; protein 29g; fat 32g; saturated fat 5.7g; carbohydrates 70g; fiber 2.5g; sodium 1686mg; cholesterol 160mg.
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