How to Make Seafood Burgers

Ingredients

• 1 pound imitation crabmeat, canned tuna packed in water, or canned salmon
• 1 large egg, lightly beaten
• ½ cup whole-wheat panko (Japanese bread crumbs)
• ¼ cup plain low-fat Greek yogurt
• 2 tablespoons low-fat mayonnaise
• 0.33 cup finely chopped celery
• ¼ cup finely chopped red bell pepper
• 2 green onions, including green parts, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon poultry seasoning
• ¼ teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 6 whole-wheat hamburger buns
• ½ cup shredded romaine lettuce
• 1 avocado, peeled, pitted, and sliced

1. In a large bowl, combine the crabmeat, egg, bread crumbs, yogurt, mayonnaise, celery, bell pepper, green onions, mustard, lemon juice, poultry seasoning, cayenne, and black pepper. Gently form the mixture into 6 patties. Refrigerate for 30 minutes.
2. Spray a large nonstick skillet with cooking oil spray and heat over medium heat. Cook the patties until golden brown, about 4 minutes per side. Toast the burger buns, cut side up, on a large baking sheet for about 3 minutes, or until lightly browned. Place a seafood burger on each one of the bottom buns. Top with the lettuce, 2 slices of avocado, and the top bun.