-
1
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste.
-
2
Fold in the crabmeat and 1 cup of the bread crumbs until just combined.
-
3
Line a baking sheet with parchment paper.
-
4
Divide the mixture into 4 equal portions and form into patties.
-
5
Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
-
6
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.
-
7
Using the grater attachment on the food processor or a box grater, grate the celery root.
-
8
Work quickly so that the root doesn't turn brown.
-
9
Transfer to a medium bowl, add pour the dressing over the celery root.
-
10
Toss to combine and refrigerate for at least 10 minutes before serving.
-
11
Remove the crab patties from the refrigerator.
-
12
Place the remaining bread crumbs in a shallow dish.
-
13
Dredge the patties in the bread crumbs and pat along the edges.
-
14
Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking.
-
15
Place the patties into the oil and cook about 3 minutes per side.
-
16
Transfer to paper towel lined plate to drain.
-
17
Season the patties with salt while they are still warm.
-
18
Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
-
19
Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
-
20
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.
-
21
Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
-
22
In a large bowl, whist together the sour cream, the milk and the hot sauce.
-
23
Add the onion rings and set aside while you season the flour.
-
24
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.
-
25
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
-
26
Remove the onion rings from the liquid mixture and dredge in the flour mixture.
-
27
Repeat the process to double coat the rings.
-
28
Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes.
-
29
Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
