Open-Face Crab Burgers with Red Pepper Dressing

Open-Face Crab Burgers with Red Pepper Dressing
Photo by Antonis Achilleos

Ingredients

  • 2 tablespoons fresh lemon juice
  • 3 3-to 4-inch ciabatta rolls
  • 2 green onions, thinly sliced
  • 1 green onion
  • ¼ cup mayonnaise (preferably organic)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot chili sauce (such as sriracha)*
  • + 16 more ingredients
    • plus more for rolls
    • ¼ cup mayonnaise (preferably organic)
    • 2 tablespoons roasted red pepper from jar
    • 1 tablespoon ketchup
    • ½ teaspoon coarse kosher salt
    • 1 teaspoon finely grated lemon peel
    • 1 pound fresh lump crabmeat
    • ¼ teaspoon finely grated lemon peel
    • 1 ¾ cups panko (Japanese breadcrumbs)*
    • 2 tablespoons minced drained roasted red pepper from jar
    • 1 teaspoon hot chili sauce (such as sriracha)*
    • 6 crisp heart of romaine lettuce leaves
    • 1 tablespoon ketchup (preferably organic)
    • 1 large egg
    • 2 tablespoons grapeseed oil or vegetable oil
    • 2 tablespoons butter

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

View full recipe at Epicurious

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