Last night I got the bulgur boiling for my veggie burgers, and realized I was missing a fairly integral ingredient the canned pinto beans.Or any canned beans.But what I did find in the pantry was a can of crab.So the bulgur went in the fridge for another day and I embarked on an impromptu crab cake burger adventure. I went ahead and blended the cilantro, garlic, cumin, and cayenne from the veggie burger recipe, then added crab, Worcestershire sauce, dry mustard, citrus juice, crackers, and a dab of mayo (sorry, Paula, cup was a bit much) as suggested by this crab cake recipe.I sizzled the cakes up in a little peanut oil and topped them with a delicious dollop of creamy lime mayo (Greek yogurt + lime juice + cayenne + salt and pepper).I wasnt too confident about how this hybrid recipe would turn out, but it was really flavorful and filling.