Seafood takes burgers beyond the usual summer fare
July 18, 2012 12:30PM
This image taken on June 5, 2012 in Concord, N.H., shows a recipe for seafood burgers by cookbook author Angela Shelf Medearis. (AP Photo/Matthew Mead)
Updated: July 22, 2012 9:52AM
MAKES 6 SERVINGS
“This burger goes far beyond the fast-food variety,” Medearis says in her book. “Imitation crabmeat, canned tuna, or salmon all make delicious seafood burgers, and are a healthy source of omega-3 fatty acids. Try a combination of all three for a tasty treat.”
1 pound imitation crabmeat, canned tuna packed in water, or canned salmon
1 large egg, lightly beaten
1/2 cup whole-wheat panko bread crumbs
1/4 cup plain low-fat Greek yogurt
2 tablespoons low-fat mayonnaise
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
2 scallions, including green parts, finely chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
6 whole-wheat hamburger buns, split and toasted
1/2 cup shredded romaine lettuce
1 avocado, peeled, pitted and sliced
In a large bowl, combine the crabmeat, egg, bread crumbs, yogurt, mayonnaise, celery, bell pepper, scallions, mustard, lemon juice, poultry seasoning, cayenne and black pepper. Mix gently, then form into 6 patties. Refrigerate for 30 minutes.
Heat the oven to broil. Coat baking sheet with cooking spray.
Arrange the patties on the prepared baking sheet. Broil for 3 to 4 minutes, then carefully flip and broil for another 3 to 4 minutes, or until golden brown. Place each burger in a toasted bun and top with lettuce and avocado slices.
From The Kitchen Diva’s Diabetic Cookbook
