No beef or buns in sight in this seafood burger recipe! Start with a “bun” bottom made of a thick and tender portabella mushroom cap. Add lettuce and tomato to your bun (as well as any other keto burger toppings you fancy). Then, stack on a crab cake patty made with Old Bay and other seasonings. Everything is finished off with a quick mayo-based burger sauce. Use a fork and knife to eat! Jessica L.
Preheat an oven to 375 degrees. Remove the stems of 1 portabella cap per serving and arrange them on a sheet tray lined with parchment paper facing upside down. Sprinkle the salt and pepper over the caps, followed by a drizzle of ½ TB olive oil per cap.
Bake the portabella caps for 15 minutes straight. You can drain away any liquid that collects before arranging the cooked portabella caps on a serving plate.
Turn the oven heat up to 400 degrees. In a mixing bowl, combine drained crab meat with pepper, old bay seasoning, garlic, pork rinds, parmesan, and mayo. Form 3 oz crab patties per serving and arrange on the same sheet tray lined with parchment paper.
Bake the crab patties for 30 minutes, flipping them over halfway through the baking time. At your discretion, you can reheat your portabella caps in a microwave or oven when the patties reach the end of their baking time.
While the crab patties cool for just 1-2 minutes, arrange ¼ oz lettuce and a ¼ oz slice of tomato on each portabella cap.
Make a quick burger sauce by whisking together the final amounts of mayo and ketchup. Transfer a crab patty on top of each portabella burger and top the patties off with the burger sauce.