Open-Face Crab Burgers with Red Pepper Dressing
Delicious open-faced crab burgers made with fresh lump crabmeat and panko breadcrumbs, topped with a creamy red pepper and sriracha dressing. Served on toasted ciabatta rolls with crisp romaine lettuce for an elegant seafood sandwich.
Ingredients
- •¼ cup mayonnaise (preferably organic)
- •2 whole green onions
- •2 tablespoons roasted red pepper
- •1 tablespoon lemon juice
- •1 tablespoon ketchup
- •1 tablespoon hot chili sauce
- •¼ teaspoon lemon peel
- •¼ cup mayonnaise
- •1 whole egg
- •2 tablespoons lemon juice
- •1 tablespoon ketchup
- •1 teaspoon lemon peel
- •1 teaspoon hot chili sauce
- •½ teaspoon kosher salt
- •2 tablespoons roasted red pepper
- •1 whole green onion
- •1 pound lump crabmeat
- •1¾ cups panko breadcrumbs
- •3 whole ciabatta rolls
- •2 tablespoons butter
- •2 tablespoons grapeseed oil
- •6 whole romaine lettuce leaves
- •trimmed lettuce
Cooking Instructions
- 1.
Mix all ingredients in small bowl. Season dressing with salt and pepper.
5 min
- 2.
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 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
20 min
- 3.
Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
5 min
- 4.
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
20 min
- 5.
Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.
5 min
