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Crab Burgers with Dill Chèvre & Arugula

Crab Burgers with Dill Chèvre & Arugula

Grilling and a topping of herbed chèvre elevates these from simple crab cakes to brilliant burgers.
Servings 6


  • 1 pound lump crab meat
  • 1 lemon
  • ¼ cup light mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • ½ teaspoon hot sauce
  • 3 scallions white and light green parts only, finely chopped
  • Salt and pepper to taste
  • cup dry breadcrumbs preferably Panko
  • 2 tablespoons unsalted butter melted
  • 6 potato bread buns
  • ½ cup arugula leaves
  • 2 ounces about ¼ cup dill chèvre (such as Cypress Grove Chevre PsycheDillic), at room temperature


  • Pick out and discard any shells in crab meat. Grate 1 teaspoon of lemon zest and squeeze 2 tablespoons of juice; set aside.
  • In large bowl, beat together mayonnaise, egg, mustard, celery seed, onion powder, lemon juice, lemon zest, and hot sauce. Gently stir in crab meat, scallions, salt, pepper, and breadcrumbs. Form into 6 firm patties; refrigerate 30 minutes.
  • Heat grill to medium-high. Brush burgers with butter and grill 2 to 3 minutes per side. Meanwhile, lightly toast buns. Arrange arugula on bottom half of buns; top each with crab burger, 2 tablespoons chèvre, and remaining bun.

Jacqueline Plant

Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.