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.
Ingredients
- 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
Instructions
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.
Nutritional Information
Calories 332
Total Fat 19.6g
Saturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 92mg
Sodium 783mg
Potassium 554mg
Total Carbohydrates 14.5g
Dietary Fiber 2.6g
Sugars 5.7g
Protein 25.1g
Net Carbs 11.9g
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