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Crab Burgers with Dill Chèvre & Arugula

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

Ingredients
  

  • 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
  • ⅔ 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

Instructions
 

  • 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.