Pan-Fried Asian-Style Crab Burgers

Name: Pan-Fried Asian-Style Crab Burgers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 Belgian endives, halved crosswise and cut lengthwise into thin strips; 12 slices brioche or 6 split brioche or Portuguese rolls, lightly toasted; 1 medium carrot, julienned on a mandoline or shredded; 1 teaspoon Dijon mustard; 237 milliliters Japanese panko or plain dry bread crumbs; 2 larges eggs; 3 garlic cloves, minced; 2 teaspoons very finely grated peeled fresh ginger; 355 milliliters kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note); 6 servings Kosher salt; 1 Tbsp fresh lime juice; 1 teaspoon finely grated lime zest; 680 grams Dungeness or lump crabmeat, picked over; 59 milliliters mascarpone, at room temperature; 296 milliliters mayonnaise; 6 servings Freshly ground pepper; 6 servings Vegetable oil, for frying; 1 Tbsp sambal oelek (see Note) or other hot sauce

The recipe Pan-Fried Asian-Style Crab Burgers is ready in approximately 1 hour and 15 minutes and is definitely a great pescatarian option for lovers of American food. This recipe serves 6. One portion of this dish contains around 34g of protein, 60g of fat, and a total of 871 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, garlic cloves, lime zest, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a large bowl, beat the eggs. Stir in the mascarpone until blended.

Ingredients you will need

Mascarpone

Egg

Equipment you will use

Bowl

Add 1/2 cup of the drained kimchi, two-thirds of the minced garlic, 1/2 teaspoon of salt and the ginger. Fold in the crabmeat and 1/2 cup of the panko or plain dry bread crumbs. Pat the crabmeat mixture into 6 burgers, cover with plastic wrap and refrigerate until the crab burgers are chilled and firm, about 30 minutes.

Ingredients you will need

Breadcrumbs

Minced Garlic

Crab

Ginger

Kimchi

Panko

Salt

Wrap

Equipment you will use

Plastic Wrap

Meanwhile, in a small bowl, mix the mayonnaise with the lime juice, sambal oelek, mustard, lime zest and the remaining minced garlic. Season with salt and pepper. In a large bowl, toss the endives with the carrot, the remaining 1 cup of kimchi and 2 tablespoons of the pickling juice.

Ingredients you will need

Salt And Pepper

Minced Garlic

Sambal Oelek

Lime Juice

Mayonnaise

Lime Zest

Mustard

Carrot

Kimchi

Juice

Equipment you will use

Bowl

Spread the remaining panko on a plate and coat the burgers. In a very large nonstick skillet, heat 1/4 inch of oil.

Ingredients you will need

Spread

Panko

Cooking Oil

Equipment you will use

Frying Pan

Add the burgers and cook over moderately high heat, turning once, until browned, 7 minutes.

Drain on paper towels.

Equipment you will use

Paper Towels

Spread the mayonnaise on the toasted brioche. Set the crab burgers on the brioche toast and top with the kimchi slaw. Close the crab burger sandwiches and serve.

Ingredients you will need

Mayonnaise

Brioche

Kimchi

Spread

Toast

Crab

Equipment

Ingredients

Servings:

Belgian endives, halved crosswise and cut lengthwise into thin strips 12slices

brioche or 6 split brioche or Portuguese rolls, lightly toasted 1medium

carrot, julienned on a mandoline or shredded 1teaspoon

Dijon mustard 237milliliters

Japanese panko or plain dry bread crumbs 2larges

eggs 3

garlic cloves, minced 2teaspoons

very finely grated peeled fresh ginger 355milliliters

kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note)6servings

Kosher salt 1Tbsp

fresh lime juice 1teaspoon

finely grated lime zest 680grams

Dungeness or lump crabmeat, picked over 59milliliters

mascarpone, at room temperature 296milliliters

mayonnaise 6servings

Freshly ground pepper 6servings

Vegetable oil, for frying 1Tbsp

sambal oelek (see Note) or other hot sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.