One of our all time favorite recipes for Salmon Crab Burgers needed and update and we decided to mix it up a little bit by cooking them up slider size.
These mini-burgers are just as delicious as the classic version but I think they’re even easier to prepare since we bake them in the oven rather than risking breakage on the stove-top. In fact, we cooked them up in our little toaster oven. Just throw out the foil baking sheet lining and your cleanup is limited to the two mixing bowls, a knife and cutting board. Huge bonus points.
To keep it low carb, serve these on a bed of greens dressed with the amazing amazing mustard sauce.
These salmon-crab burgers, whether slider-style or full size, are one of our go-to recipes for entertaining. You can prepare both the sauce and the salmon-crab mixture in advance – in fact, I prefer to let it sit in the fridge for a few hours to let the flavors mingle – and just bake it up when you’re about ready to eat. There’s no tending to a pan so you’re free to chat with your guests until you blow their mind with tastiness.
Of course, as impressive a meal as it is, 40 minutes from fridge to table also makes it a great choice for busy weeknights
Low carb and gluten-free, these sliders will be a hit with just about anyone.
- 3/4 lb skinless salmon, chopped
- 1 6-oz can crabmeat, drained
- 1 c red onion, finely diced
- 1/4 c red bell pepper, finely diced
- 1/2 c basil, finely chopped
- 1 egg + 1 egg white
- 1 tbs Louisiana hot sauce
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbs lemon juice
- 2 cloves garlic, minced
- olive oil spray (I use my Misto)
- sprinkle of paprika
- Mustard Sauce
- 1/4 c mayonnaise
- 1/4 c mustard
- 1/2 tbs Worcestershire sauce
- 1/2 tsp horseradish
- 1 tbs lemon juice
Preheat oven to 375F.
Whisk together sauce ingredients in a small bowl. Adjust seasoning to taste and let sit, refrigerated, at least 30 minutes.
In a large bowl, remaining ingredients except olive oil and mix well.
Shape salmon mixture into small, golf-ball size patties and arrange them on a foil-lined baking sheet sprayed with olive oil. Spray with additional olive oil and sprinkle with paprika.
Bake until cooked through and golden, about 10-15 minutes.
Serve with mustard sauce over a bed of greens or on slider buns.
Total Fat 19.6g
Saturated Fat 2.9g
Trans Fat 0.0g
Total Carbohydrates 14.5g
Dietary Fiber 2.6g
Net Carbs 11.9g