April 23, 2019 by Nicole Collins
Oooooh….who lives in a pineapple under the sea?
Be honest, who just sang that in the theme song voice? Don’t lie. I know you did. How could you not?
So, here’s what I find funny about cult favorite TV shows and movies. They’re so iconic that everyone knows the phrases, slang, or characters that these shows are known for whether they watch them or not. I don’t know if it’s because so many people in the world utter these catchphrases on repeat to the point that you can’t help but absorb them, or what it is. But, I definitely know a lot about shows that I’ve never even watched.
For example, I’ve never really been a cartoon watcher. I don’t know that I’ve ever seen an episode of Spongebob start to finish. But, I know the theme song. I know about Squidward and Mr. Krabs. And, I know some of the basic themes in the show. So, if I’ve never watched a whole episode, how should I know these things?
Pop culture, that’s how.
Spongebob has spent enough time in the limelight for me to have absorbed some pertinent information about the show. See what I mean about how crazy that is? Am I the only one that’s amazed by the influence media has on us without us even knowing it?
At the end of the day, I know the basics about the Spongebob TV show…enough to make it through a conversation or understand a reference. And today’s recipe is my Maryland style interpretation of something I know they serve at the Krusty Krab. I mean, crab…come on. Marylanders are like a moth to a flame at the first mention of crab!
So today, we’re making Crabby Patties!
Since I don’t watch the show, I don’t know what the Spongebob version of this sandwich is supposed to be. But, I sure know what I think of when I hear these two words put together. So, we’re making my interpretation of the infamous Krabby Patty today.
Let’s start with the patty part of our sandwich. We’re going to use a simple mix of sautéed onion and 80/20 ground beef. I like using a higher fat content beef for burgers, because the extra fat helps them stay nice and juicy on the inside. We form the beef into slider sized patties, then cook them up in the same pan we used to sauté the onion.
For the crabby part of our burger, we’re going to use a slightly modified version of my tried and true crab dip mix. Softened cream cheese, a touch of mayo, fresh lump crab meat, and Old Bay get mixed together to make our creamy, crabby topping. Then, in the last few minutes while the burger is cooking, we’re going to add a slice of cheddar cheese, add some of our crab mix on top, and cover the pan so everything melts together in the pan.
To finish, the crabby patty gets seated upon a toasted brioche slider bun and topped with an optional slice of roma tomato. I honestly love this burger way too much both with or without the tomato. Without the tomato, the sandwich is rich and luxurious. But with the tomato, you get a touch of fresh acidity to cut the fattiness of this rich burger. I switch it up every time, so you feel free to do you!
You pretty much can’t go wrong when crab dip is involved, and who doesn’t love a good burger. So, put the two together and you have a match made in heaven! And, you can certainly feel free to make this a fullsize burger instead of a slider. You’ll just have to adjust the cooking time a smidge so the burger is cooked all the way through.
Alright guys! We’ve taken a trip to Bikini Bottom. Where should we go next?
‘Til then…enjoy! And, let’s eat!
Serves: 4 Print
2 oz cream cheese, softened
8 oz lump crab meat, picked through for shells
1 tsp mayonnaise
½ tsp Old Bay seasoning
½ tbsp unsalted butter
½ onion, diced
1 lb ground beef
1 tsp salt
½ tsp pepper
4 slices cheddar cheese, quartered
8 brioche slider buns
roma tomato slices, for serving (optional)
In a mixing bowl, mix cream cheese, crab meat, mayo, and Old Bay until fully combined. Set aside.
In a large non stick skillet, melt butter over medium high heat. Add onions, and saute for about 10 mins, stirring occasionally, until the onions start to brown. Set aside to cool slightly.
In a mixing bowl, gently mix ground beef, sauteed onions, salt, and pepper until just combined. Divide mix into 8 portions, and form meat in to slider patties roughly ½ inch thick and 2 inch wide. Heat the same skillet used to cook the onions over medium high heat. Add burger patties, and cook for 3-4 mins per side until fully cooked through. During the last minute of cooking on the second side, top with 2 quarters of cheese and an eighth of the crab mix. Cover and cook for the remaining minute. Cook in 2 batches, if necessary. Remove from heat.
To serve, toast brioche slider buns in a dry pan over medium high heat until golden brown, about 1- 2 mins. Place one slider patty on each bun, and top with a slice of roma tomato, if desired. Serve!
*I like my burgers nice and juicy, so I use an 80/20 ground chuck.
*Make sure you don't overmix your burger while incorporating the onions and seasonings. Overworking the meat will make your burgers tough.
*Covering the pan after you add the cheese and crab meat will help the cheese melt and will help to heat the crab mix.
*I like to use my hands to mix the crab mix, because it's the easiest way to make sure the sticky mix gets fully mixed. Sometimes your hands are your best kitchen tool!
*If available in your area, I strongly recommend getting fresh crab meat instead of canned.