Name: Open-Face Crab Burgers with Red Pepper Dressing
Yield: 6 Servings
Ingredients: 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; 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

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