Crab Burgers With Red Pepper Dressing Recipe

Name: Crab Burgers With Red Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 1/4 cup mayonnaise (preferably organic); 2 green onions, thinly sliced; 2 tablespoons minced drained roasted red pepper from jar; 1 tablespoon fresh lemon juice; 1 tablespoon ketchup (preferably organic); 1 tablespoon hot chili sauce (such as sriracha)*; 1/4 teaspoon finely grated lemon peel; CRAB BURGERS; 1/4 cup mayonnaise (preferably organic); 1 large egg; 2 tablespoons fresh lemon juice; 1 tablespoon ketchup; 1 teaspoon finely grated lemon peel; 1 teaspoon hot chili sauce (such as sriracha)*; 1/2 teaspoon coarse kosher salt; 2 tablespoons minced drained roasted red pepper from jar; 1 green onion, thinly sliced; 1 pound fresh lump crabmeat, picked over; 1 3/4 cups panko (Japanese breadcrumbs),* divided; 3 3- to 4-inch ciabatta rolls, halved horizontally; 2 tablespoons (1/4 stick) butter plus more for rolls; 2 tablespoons grapeseed oil or vegetable oil; 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Servings: persons

DRESSING
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce (such as sriracha)*
1/4 teaspoon finely grated lemon peel
CRAB BURGERS
1/4 cup mayonnaise (preferably organic)
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon ketchup
1 teaspoon finely grated lemon peel
1 teaspoon hot chili sauce (such as sriracha)*
1/2 teaspoon coarse kosher salt
2 tablespoons minced drained roasted red pepper from jar
1 green onion, thinly sliced
1 pound fresh lump crabmeat, picked over
1 3/4 cups panko (Japanese breadcrumbs),* divided
3 3- to 4-inch ciabatta rolls, halved horizontally
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

1
DRESSING
2
Mix all ingredients in small bowl. Season dressing with salt and pepper.
3
CRAB BURGERS
4
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 cup 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.
5
Preheat broiler.
6
Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
7
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Saute until brown, about 5 minutes per side.
8
Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: DRESSING, 1/4 cup mayonnaise (preferably organic), 2 green onions, thinly sliced, 2 tablespoons minced drained roasted red pepper from jar, and more.

Yes, Crab Burgers With Red Pepper Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Burgers With Red Pepper Dressing

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