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Recipe Rehab, Workplace Wellness Programs

Re-envisioning Barbecue: Creole Crab Burgers

Hi All, inspired by my trip to Washington DC for the US Chamber’s Aligning Incentives for Better Health Conference, I had to throw another fun seafood favorite into the mix for our last recipe in July’s re-envisioning barbecue series!! While in DC I stopped by the Wharf’s fish market. Here is a recipe rehab on a popular creole crab burger recipe. This recipe swaps the oils and breadcrumbs for a steamed version and we will utilize jicama for a little added crunch and fiber-induced micro-nutrient punch!

What you’ll need:

  • 1 lbs lump crabmeat, pulled apart
  • 1/4 cup fat free greek yogurt
  • 3 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tsp Worcestershire sauce
  • 3/4 tsp dry mustard
  • 1/2 tsp cayenne
  • 1 3/4 cups jicama, sliced thin and chopped into small cubes
  • 8 slices sprouted grain bread or large romaine leafs for buns
  • cooking spray
  • lettuce, tomato and other topping preferences

What you’ll do:

  • Stir crabmeat, yogurt, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, in a bowl until just combined. Form into 4 (1-inch-thick) patties.
  • Spray a 12-inch heavy skillet with cooking spray and heat to medium, then “fry” patties, turning over once, until golden, 5 to 6 minutes total. Place on paper towels to drain excess juices.
  • Assemble the burgers, plate and serve with Mexican Jicama Slaw!!!

How long it takes: 30 minutes

How many people (or fuzzy friends) it serves: 4

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