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Recipes

Open-Face Crab Burgers with Red Pepper Dressing

By Jeanne Thiel KelleyPhotography by Antonis Achilleos

4.2

(6)

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Recipe information

  • Yield

    6 Servings

Ingredients

dressing

1

/4 cup mayonnaise (preferably organic)

2

green onions, thinly sliced

2

tablespoons minced drained roasted red pepper from jar

1

tablespoon fresh lemon juice

1

tablespoon ketchup (preferably organic)

1

tablespoon hot chili sauce (such as sriracha)*

1

/4 teaspoon finely grated lemon peel

crab burgers

1

/4 cup mayonnaise (preferably organic)

1

large egg

2

tablespoons fresh lemon juice

1

tablespoon ketchup

1

teaspoon finely grated lemon peel

1

teaspoon hot chili sauce (such as sriracha)*

1

/2 teaspoon coarse kosher salt

2

tablespoons minced drained roasted red pepper from jar

1

green onion, thinly sliced

1

pound fresh lump crabmeat, picked over

1

3/4 cups panko (Japanese breadcrumbs),* divided

3

3- to 4-inch ciabatta rolls, halved horizontally

2

tablespoons (1/4 stick) butter plus more for rolls

2

tablespoons grapeseed oil or vegetable oil

6

crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Need to make a substitution?

Preparation

  1. dressing

    Step 1

    Mix all ingredients in small bowl. Season dressing with salt and pepper.

  2. crab burgers

    Step 2

    Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cup for each burger, shape crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.

    Step 3

    Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.

    Step 4

    Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.

    Step 5

    Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.

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