Crab Cake BLT Burgers

Whip up these savory, satisfying surf-and-turf sandwiches for an international take on a classic.

Crab Cake BLT Burger
James Wojcik

We asked NYC’s Institute of Culinary Education for an all-American take on surf-and-turf. And, boy, did it deliver.

This recipe marries two beloved foods: the crab cake and the burger. To amp up the flavors, pair the savory sandwiches with a glass of plum cider.

Nutritional info (per serving): 736 calories, 44g protein, 68g carbs, 31g fat

Recipe courtesy of chef James Briscione, director of Culinary Development at NYC’s Institute of Culinary Education. 

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Prep time

7 min.

Cook time

15 min.

  • 2 tbsp butter
  • 4 scallions, sliced
  • 1⁄2 lb lump crabmeat
  • 1⁄4 lb crab claw meat
  • 1 cup breadcrumbs
  • Juice of 1 lemon
  • 1 egg
  • 2 tbsp chopped parsley
  • 1 cup flour
  • Canola oil for frying
  • 4 hamburger buns
  • 8 strips thick-cut bacon, cooked crisp
  • 8 slices tomato
  • 1 cup arugula leaves

Preheat oven to 400 ̊.

 Melt butter in a sauté pan over medium heat. Add scallions and cook 2 minutes.

Transfer scallions to a large bowl and mix in crab, breadcrumbs, lemon juice, egg, and parsley. Form into 4 patties. Place flour in a shallow bowl, then dip each patty into flour to coat, shaking off any excess flour.

Heat a heavy-bottomed, oven-safe sauté pan over medium-high heat. Add oil to a depth of 1⁄2 inch and heat. Carefully add patties to oil, and cook until golden brown on both sides. Transfer pan to oven and cook 4 minutes.

To assemble burgers, toast buns, then add crab cakes, bacon, tomato slices, and arugula. Top with your favorite aioli (optional). If desired, serve with a side of patatas bravas.