Crab Burgers with Celery Root Remoulade Slaw

Name: Crab Burgers with Celery Root Remoulade Slaw
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsps apple cider vinegar; 4 butter lettuce; 4 servings Vegetables oil, for frying; 1 teaspoons cayenne; 907 grams medium celery root, peeled and quartered (about; 1 teaspoon celery salt; 1 Tbsp chili powder; 2 Tbsps Dijon mustard; 1 teaspoon dry mustard; 1 large egg, lightly beaten; 1 teaspoon garlic powder; 1 large heirloom tomato, sliced; 1 teaspoon hot sauce; 1 lemon, juiced; 454 grams lump crabmeat, picked over for shells; 79 milliliters mayonnaise; 118 milliliters mayonnaise; 355 milliliters milk; 1 teaspoon mustard powder; 1 teaspoon onion powder; 591 milliliters panko bread crumbs; 1 teaspoons paprika; 1 teaspoon paprika; 59 milliliters chopped Italian parsley leaves; 2 Tbsps hot pepper sauce (recommended: Crystal); 2 larges red onions, sliced into rings; 4 servings Salt; 4 servings Salt and freshly cracked black pepper; 2 Tbsps thinly sliced scallions, white tip only; 473 milliliters self-rising flour

Need a pescatarian main course? Crab Burgers with Celery Root Remoulade Slaw could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains around 51g of protein, 80g of fat, and a total of 1499 calories. If you have apple cider vinegar, worcestershire sauce, mayonnaise, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a pricey recipe for fans of American food. The Fourth Of July will be even more special with this recipe.

Instructions

Watch how to make this recipe.

In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Breadcrumbs

Mustard Powder

Mayonnaise

Hot Sauce

Green Onions

Crabmeat

Egg

Equipment you will use

Baking Paper

Baking Sheet

Whisk

Bowl

Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown.

Ingredients you will need

Salt And Pepper

Celeriac

Lemon Juice

Mayonnaise

Sour Cream

Ground Cayenne Pepper

Paprika

Parsley

Vinegar

Equipment you will use

Food Processor

Grater

Whisk

Bowl

Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.

Ingredients you will need

Celeriac

Equipment you will use

Bowl

Remove the crab patties from the refrigerator.

Ingredients you will need

Crab

Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.

Ingredients you will need

Breadcrumbs

Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the patties into the oil and cook about 3 minutes per side.

Ingredients you will need

Cooking Oil

Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.

Ingredients you will need

Toast

Roll

Equipment you will use

Baking Sheet

Oven

Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.

Ingredients you will need

Kaiser Bun

Butter

Toast

Equipment you will use

Broiler

Frying Pan

To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.

Ingredients you will need

Celeriac

Lettuce

Tomato

Onion

Roll

In a large bowl, whisk together the sour cream, the milk and the hot sauce.

Ingredients you will need

Sour Cream

Hot Sauce

Milk

Equipment you will use

Whisk

Bowl

Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

Ingredients you will need

Mustard Powder

Garlic Powder

Chili Powder

Onion Powder

White Pepper

Celery Salt

Paprika

All Purpose Flour

Onion

Salt

Equipment you will use

Baking Pan

Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.

Ingredients you will need

All Purpose Flour

Onion

Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes.

Ingredients you will need

Onion

Cooking Oil

Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Ingredients you will need

Onion

Salt

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

2Tbsps

apple cider vinegar 4

butter lettuce 4servings

Vegetables oil, for frying 1teaspoons

cayenne 907grams

medium celery root, peeled and quartered (about 1teaspoon

celery salt 1Tbsp

chili powder 2Tbsps

Dijon mustard 1teaspoon

dry mustard 1large

egg, lightly beaten 1teaspoon

garlic powder 1large

heirloom tomato, sliced 1teaspoon

hot sauce 1

lemon, juiced 454grams

lump crabmeat, picked over for shells 79milliliters

mayonnaise 118milliliters

mayonnaise 355milliliters

milk 1teaspoon

mustard powder 1teaspoon

onion powder 591milliliters

panko bread crumbs 1teaspoons

paprika 1teaspoon

paprika 59milliliters

chopped Italian parsley leaves 2Tbsps

hot pepper sauce (recommended: Crystal)2larges

red onions, sliced into rings 4servings

Salt 4servings

Salt and freshly cracked black pepper 2Tbsps

thinly sliced scallions, white tip only 473milliliters

self-rising flour 118milliliters

sour cream 355milliliters

sour cream 4

kaiser rolls 2Tbsps

unsalted butter, room temperature 237milliliters

vegetable oil, for frying 1teaspoon

white pepper 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.