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Low Calorie Cajun Shrimp & Crab Burger

Prep: 15min
Cook: 10min
Total: 25min
Recipe 1


Prep 5min
Cook 10min
Total 15min

Ingredients for 6 burgers

  • Patties
    • 1 1/2 lb raw shrimp, peeled and deveined (RESERVE ~5 shrimp)
    • 80z (227g) cooked crab meat (I used blue crab meat)
    • 1/3 cup finely chopped parsley, tightly packed
    • 1/2 red bell pepper, finely diced
    • 1/2 cup wheat bread crumbs (or gluten free)
    • 3 tablespoons The Fit Cook Southern Creole blend
      • Substitute: 1 tablespoon smoked paprika + 1 teaspoon chili powder + 1/2 teaspoon cumin + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1/2 teaspoon cayenne
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • pinch of sea salt and pepper
  • spray olive oil
  • Burger
    • 6 whole wheat buns
    • 1 – 2 servings of cajun remoulade
    • lettuce
    • tomato slices
    • onion slices


Step 1

Place raw shrimp in a food processor or high powered blender – reserve about 5 shrimp.  Pulse blend the shrimp into a fine, sticky mince.  Empty the contents into a large bowl.  Chop the 5 shrimp into chunks, then add to the bowl.  Add the remaining ingredients for the patties to the bowl and mix well using your hands or a spatula.  Evenly portion out 6 scoops of the batter and form into patties.

Step 2

Set a nonstick skillet on medium high heat.  Once hot, spray with olive oil then add the patties.  Cook on each side for 4 to 6 minutes on each side, being careful not to burn the burgers.  TIP: for best results, cook on each side for 3 to 5 minutes, then place the burgers on a baking tray. Bake for 6 t0 8 minutes at 400F.

Step 3

Build the burger with the remoulade! For a low carb version, roast your favorite vegetables, then enjoy the burger with the veggies.

Recipe 2

Lighter Cajun Remoulade

Prep 10min
Total 10min

Ingredients for 16oz (16 servings)

1 serving = 2 tablespoons
  • Food Processor/Blender
    • 1 cup fresh parsley
    • 3 green onions, chopped with white part
    • 4 garlic cloves
    • 3/4 cup (6oz) 2% Greek yogurt
    • 3/4 cup olive oil mayonnaise or low calorie mayo
    • 2oz (57g) bottle of capers (with liquid)
    • 3 tablespoons The Fit Cook Southern Creole blend (or low sodium cajun seasoning)
  • 2 teaspoons Tabasco
  • 2 tablespoons olive oil
  • zest from 1 lemon
  • juice from 1 lemon
  • 3 tablespoons whole ground mustard


Step 1

Place the ingredients under the Food Processor/Blender to a high powered blender or food processor. Pulse blend, do not pulverize, to chop and mix. The blend should be somewhat textured, not smooth.

Step 2

Empty the contents into a bowl and add the remaining ingredients. Generously mix with a spatula. Season to taste with sea salt & pepper. Store in an airtight container or jar for up to 2 weeks.