Other Recipes


4 servings


45 minutes


8 minutes


Crab and Cheddar Burgers


450 g (1 lb)crab meat, drained
125 ml (1/2 cup)onion, minced
4green onions, minced
250 ml (1 cup)panko-type bread crumbs
To tastesalt and freshly ground pepper
10 ml (2 tsp)freshly squeezed lemon juice
2eggs, slightly beaten
60 ml (4 tbsp)Neilson unsalted butter, melted
80 ml (1/3 cup)flour
30 ml (2 tbsp)Neilson milk
375 ml (1 1/2 cups)fresh bread crumbs
45 ml (3 tbsp)Neilson butter
180 g (1 package)Armstrong Extra Old Cheddar cheese, cut in slices
4kaiser rolls
To tastemayonnaise
Sufficient quantityjulienned green apples and celery tossed with lemon juice


In a large bowl, combine all the ingredients for the burgers. Shape into 4 patties.

In a medium bowl, whisk the egg with the milk. To bread the patties, dredge them in the flour, dip them in the beaten egg and coat them with bread crumbs. Press well with your hands to make sure the crumbs stick. Refrigerate.

In a skillet, heat the butter and brown the burgers over medium heat for about 4 minutes on each side. Two minutes before the burgers are done, top each with a slice of cheese. Warm or toast the buns and spread them with mayonnaise. Place a burger on each bun and top with the apple-celery mixture.


An excellent source of high-quality animal protein, crab is also high in potassium, phosphorus and vitamin B12. It is also much lower in calories than meat or fatty fish.