Open-Face Crab Burgers with Red Pepper Dressing

Open-Face Crab Burgers with Red Pepper Dressing
Open-Face Crab Burgers with Red Pepper Dressing
The burger's undeniable appeal and infinite flexibility have inspired culinary luminaries like Bobby Flay and Laurent Tourondel to devote entire restaurants to the humble sandwich. And despite what purists might say, some of todayÂ’s best burgers aren't even made with beef. Patties made of lamb, bison, or seafood (like the crab burgers here) are increasingly popular. Toasted bread, a pita pocket, or even a lettuce leaf are fun standins for the traditional bun. In our homage to the modern burger, the crab patties are served open-face with a spicy red pepper dressing.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Broil Low Cal Father's Day Dinner Lunch Mayonnaise Crab Bell Pepper Summer Green Onion/Scallion Breadcrumbs Bon Appétit Pescatarian
  • 1 large egg
  • 1 tablespoon ketchup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse kosher salt
  • 1 teaspoon finely grated lemon peel
  • 1/4 cup mayonnaise (preferably organic)
  • 2 green onions, thinly sliced
  • 2 tablespoons minced drained roasted red pepper from jar
  • 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 teaspoon hot chili sauce (such as sriracha)*
  • 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
  • Carbohydrate 45 g(15%)
  • Cholesterol 122 mg(41%)
  • Fat 25 g(39%)
  • Fiber 4 g(17%)
  • Protein 22 g(43%)
  • Saturated Fat 6 g(28%)
  • Sodium 980 mg(41%)
  • Calories 525

PreparationFor dressing: Mix all ingredients in small bowl. Season dressing with salt and pepper. For crab burgers: 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 cupful 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. Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover. 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. Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over. Available in the Asian foods section of many supermarkets and at Asian markets.

PreparationFor dressing: Mix all ingredients in small bowl. Season dressing with salt and pepper. For crab burgers: 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 cupful 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. Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover. 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. Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over. Available in the Asian foods section of many supermarkets and at Asian markets.

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