Northwest Crabcake Burgers

• 1 tablespoon olive oil
• 4 crabcakes (store-bought or homemade)
• 1/3 cup mayonnaise
• 3 tablespoons chopped dill pickles*
• 1/4 teaspoon pepper
• 12 to 16 oz. focaccia from 1 loaf
• 1 cup fresh dill sprigs
• 1 cup torn red leaf lettuce
• 4 very thin slices red onion

1. Heat oil in a nonstick frying pan over medium heat. Add crabcakes to pan and cook, turning once, until golden and warmed, about 5 minutes total. Meanwhile, whisk together mayonnaise, pickles, and pepper in a small bowl to combine.
2. Cut focaccia into 4 squares big enough to fit 1 crabcake per square and split each horizontally; toast bread.
3. Toss dill and lettuce in a small bowl to combine. Spread inside of focaccia tops with pickle mayonnaise. Set focaccia bottoms on plates and top with crabcakes, dill-lettuce salad, and onion, then focaccia tops.
4. *We especially love Portland-based Picklopolis's naturally fermented garlic dill pickles (picklopolis.com).
5. Note: Nutritional analysis is per burger.

olive oil, crabcakes, mayonnaise, dill pickles, pepper, focaccia from, dill sprigs, torn red leaf lettuce, red onion

Taken from www.myrecipes.com/recipe/northwest-crabcake-burgers (may not work)