Crab Burgers with Tiger Slaw

Name: Crab Burgers with Tiger Slaw
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 113 grams apple, shredded; 24 brioche buns; 227 grams carrot, shredded; 1 teaspoons chili sauce; 710 milliliters chili sauce; 710 milliliters cooked rice; 2 kilograms crab, lump; 2 kilograms crab, leg meat; 227 grams daikon, shredded; 1 teaspoon Dijon mustard; 1 carton egg mix; 6 cloves garlic, peeled; 118 milliliters peeled and diced fresh ginger; 355 milliliters grapeseed oil; 454 grams green cabbage, shredded; 473 milliliters sliced green onions; 3 leaves kaffir lime leaves; 6 kaffir lime leaves; 3 stalks lemongrass, white part only, softened; 113 grams mango, shredded; 118 milliliters mayonnaise; 4 bags panko, plus more for dredging; 227 grams red cabbage, shredded; 473 milliliters seasoned rice wine vinegar; 4 shallots, peeled; 0 teaspoons Chinese white pepper; 4 Tbsps sambal

The recipe Crab Burgers with Tiger Slaw is ready in about 2 hours and is definitely an awesome dairy free and pescatarian option for lovers of American food. This recipe serves 24. One serving contains 183 calories, 11g of protein, and 6g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have apple, panko, cabbage, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.

Ingredients you will need

Lime Leaves

Lemon Grass

Shallot

Garlic

Ginger

Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.

Ingredients you will need

Chili Sauce

Lime Leaves

Lemon Grass

Mustard

Vinegar

Pepper

Cooking Oil

Equipment you will use

Blender

Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.

Ingredients you will need

Vinaigrette

Cabbage

Carrot

Apple

Daikon Radish

Mango

Drain the crab.

Ingredients you will need

Crab

Place in a large bowl.

Equipment you will use

Bowl

Add the rice and panko and fold in.

Ingredients you will need

Panko

Rice

Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste.

Ingredients you will need

Chili Sauce

Lemon Grass

Mayonnaise

Egg

Add to the crab.

Ingredients you will need

Crab

Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.

Ingredients you will need

Green Onions

Panko

Place the crab burgers in a fryer set at 350 degrees F and cook, in batches, until golden and crispy, 3 to 4 minutes. Toast the buns.

Ingredients you will need

Toast

Roll

Crab

Place a crab burger on each heel (bottom bun) and top with chili sauce. Top with the slaw and cover with the crown (top bun).

Ingredients you will need

Chili Sauce

Crab

Roll

Equipment

Blender

Bowl

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.