These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 pound crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs (see Note)
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

NUTRITION INFORMATION: Per serving: 163 calories; 8 g fat (2 g sat, 3 g mono); 86 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 350 mg sodium; 293 mg potassium.

Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

TIP: Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

This recipe tastes very good, it relatively easy; however it will not stay together. I passed this recipe on to four friends and not one of them has been able to flip the burger without it falling into at least five pieces. Any suggestions. I really don't want to throw away this recipe.

Anonymous, New Rochelle, NY

In response to the other comments--to keep them together, I've had success with chilling them for a while before cooking them. Also, I usually use a mix of panko, breadcrumbs, or matzoh meal. I make this with salmon for a change. The foil packs of salmon that are found with the tuna are very convenient.

Anonymous, Philadelphia, PA

Do not use Panko. I am from Maryland and have made more crab cakes than I can count, I use bread crumbs, cracker crumbs or may I not be berated forever, matzoh meal. Then they stay together but be careful when turning because to be good crab cakes should not be full of filler.

Anonymous, Tewksbury, NJ

Realizing that "artificial crab" is not the same as "REAL" crab, (unfortunately here in the desert South West, we're pretty far away from the ocean; and "real" crab is prohibitively expensive) I wanted to know if the "AC" can be substituted for the "RC" in this recipe? I've successfully used it in casseroles, soup, & cold salad, but never in anything like this. I'd really appreciate some legitimate ideas about this. Thanks so much!

, El Paso, TX

If you make these burgers and LET THEM SIT ON A RACK with close bars for 30 minutes before cooking (time it), they will stay together. This is just like cooking breaded fish--that thirty minutes is crucial, and you can get everything else for your meal ready in the interim.

, PA

These taste great!!!! I did chill for 30 minutes before cooking and they stayed together pretty well. I will definitely make again.

Catherine, Valley Stream, NY

I typically use an extra egg to keep the cakes from falling apart. I've never had a problem after that.

Anonymous, Omaha, NE

These cakes tasted great, but I was unable to get them to stay together while cooking also. I did let them set up in the fridge but that did not work either. They taste more like crab imperial than crab cake.

Kathy, Odessa, DE