So it turns out that Bob and I were the only ones who liked these curry crab burgers, a recipe that appeared in the September issue of Runner’s World. But the kids sure had fun saying “Krabby patty! Krabby patty!”( Apparently some “Sponge Bob Square Pants” reference that eludes me.)
I should add that for somebody who later started calling these “Crappy Patties,” Ben certainly wolfed his down in a hurry.
At any rate, in addition to being somewhat tasty (in my opinion), these are also fairly healthy. The imitation crab meat I used in place of the real deal was good for 6 grams of protein with no fat per half cup. Even considering this mixture calls for lite mayo, you’re still looking at only 4* Weight Watchers points plus per patty if you divide the batch into eighths (which seemed about the right size to us.)
*This doesn’t include the bun
Here’s the recipe, slightly adapted to the ingredients we had available:
1 pound crab meat (we used imitation)
¾ cup corn kernals
½ cup whole wheat bread crumbs
1 large egg
3 T. lite mayo
2 teaspoons Dijon mustard
1 ½ teaspoons curry powder
¼ teaspoon black pepper
Basically, just stir everything up, divide into eight patties and cook ‘em up however you like ‘em.