1 pound lump crab meat
1/2 cup panko bread crumbs + extra
1 large egg
1/4 cup Greek yogurt
1 tablespoon stone ground Dijon
1 teaspoon Worcestershire sauce
1/2 fresh lemon juiced
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper - to taste
Olive oil and unsalted butter - for cooking
Whole wheat rolls
Olivia's Organics Baby Arugula or Baby Spinach
Topping suggestions: spicy Remoulade, tartar sauce, horseradish mayo, pinapple salsa
Mix the first 11 ingredients together and shape into 6. Place on plate and refrigerate for 30 minutes.
Heat sauté pan over medium heat and cook burgers 4 to 6 minutes on each side.
Serve on rolls. We topped ours with arugula, a quick spinach aioli (1 cup of mayo, 1 cup of spinach, zest of half a lemon), and tangy red pepperdews.