Open-Face Crab Burgers with Red Pepper Dressing

Name: Open-Face Crab Burgers with Red Pepper Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsps (1/4 stick) butter plus more for rolls; 1 teaspoon hot chili sauce (such as sriracha); 9 inches ciabatta rolls, halved horizontally; 1 teaspoons coarse kosher salt; 1 large egg; 1 green onion, thinly sliced; 2 green onions, thinly sliced; 1 Tbsp ketchup; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, picked over; 59 milliliters mayonnaise (preferably organic); 414 milliliters panko (Japanese breadcrumbs),* divided; 2 Tbsps minced drained roasted red pepper from jar; 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length; 2 Tbsps grapeseed oil or vegetable oil

The recipe Open-Face Crab Burgers with Red Pepper Dressing could satisfy your American craving in about 45 minutes. This main course has 301 calories, 18g of protein, and 18g of fat per serving. This recipe serves 6. It is a good option if you're following a pescatarian diet. A mixture of heart of romaine lettuce leaves, green onion, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert.

Instructions

Mix all ingredients in smallbowl. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Whisk first 7ingredients in large bowl.

Equipment you will use

Whisk

Bowl

Mix in red pepperand green onion. Gently mix in crab and 3/4cup panko.

Ingredients you will need

Green Onions

Panko

Crab

Sprinkle 1 cup panko on rimmedbaking sheet. Using 1/4 cupful for eachburger, shape crab mixture into twelve3-inch patties. Press into crumbs on sheet tocoat both sides; keep crab burgers on sheet.Cover with plastic wrap. Chill at least 1 hour.

Ingredients you will need

Panko

Crab

Wrap

Equipment you will use

Plastic Wrap

Preheat broiler.

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Broiler

Spread cut sides ofrolls with butter. Broil rolls, buttered sideup, until golden, about 2 minutes; cover.

Ingredients you will need

Butter

Spread

Roll

Melt 2 tablespoons butter with oilin large skillet over medium-high heat.Working in 2 batches, add burgers to skillet.Sauté until brown, about 5 minutes per side.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Arrange 1 roll half, cut side up, on eachplate. Top each with lettuce leaf, then 2 crabburgers. Spoon dressing over.

Ingredients you will need

Lettuce Leaf

Roll

* Available in the Asian foods section ofmany supermarkets and at Asian markets.

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter plus more for rolls 1teaspoon

hot chili sauce (such as sriracha)9inches

ciabatta rolls, halved horizontally 1teaspoons

coarse kosher salt 1large

egg 1

green onion, thinly sliced 2

green onions, thinly sliced 1Tbsp

ketchup 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, picked over 59milliliters

mayonnaise (preferably organic)414milliliters

panko (Japanese breadcrumbs),* divided 2Tbsps

minced drained roasted red pepper from jar 6

crisp heart of romaine lettuce leaves, trimmed to 6-inch length 2Tbsps

grapeseed oil or vegetable oil

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 Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.