Name: Open-Face Crab Burgers with Red Pepper Dressing
Yield: Makes 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

Open-Face Crab Burgers with Red Pepper DressingAntonis Achilleos

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 todays 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.

Cooks' Note

Available in the Asian foods section of many supermarkets and at Asian markets.

Recipe information

Yield
Makes 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

Preparation

For dressing:
Step 1
Mix all ingredients in small bowl. Season dressing with salt and pepper.
For 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 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.
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.

TagsBurger American Crab Shellfish Seafood Main Lunch Brunch Dinner Nut Free Fry Summer Bon Appétit

Recipe information

Ingredients

Dressing:

Crab burgers:

Preparation

For dressing:

Step 1

For crab burgers:

Step 2

Step 3

Step 4

Step 5

Recipe notes