Pan-Fried Asian-Style Crab Burgers Recipe

Name: Pan-Fried Asian-Style Crab Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/4 cup mascarpone, at room temperature; 1 1/2 cups kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note); 3 garlic cloves, minced; Kosher salt; 2 teaspoons very finely grated peeled fresh ginger; 1 1/2 pounds Dungeness or lump crabmeat, picked over; 1 cup Japanese panko or plain dry bread crumbs; 1 1/4 cups mayonnaise; 1 tablespoon fresh lime juice; 1 tablespoon sambal oelek (see Note) or other hot sauce; 1 teaspoon Dijon mustard; 1 teaspoon finely grated lime zest; Freshly ground pepper; 2 Belgian endives, halved crosswise and cut lengthwise into thin strips; 1 medium carrot, julienned on a mandoline or shredded; Vegetable oil, for frying; 12 slices of brioche or 6 split brioche or Portuguese rolls, lightly toasted

Servings: persons

2 large eggs
1/4 cup mascarpone, at room temperature
1 1/2 cups kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note)
3 garlic cloves, minced
Kosher salt
2 teaspoons very finely grated peeled fresh ginger
1 1/2 pounds Dungeness or lump crabmeat, picked over
1 cup Japanese panko or plain dry bread crumbs
1 1/4 cups mayonnaise
1 tablespoon fresh lime juice
1 tablespoon sambal oelek (see Note) or other hot sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated lime zest
Freshly ground pepper
2 Belgian endives, halved crosswise and cut lengthwise into thin strips
1 medium carrot, julienned on a mandoline or shredded
Vegetable oil, for frying
12 slices of brioche or 6 split brioche or Portuguese rolls, lightly toasted

1
In a large bowl, beat the eggs.
2
Stir in the mascarpone until blended.
3
Add 1/2 cup of the drained kimchi, two-thirds of the minced garlic, 1/2 teaspoon of salt and the ginger.
4
Fold in the crabmeat and 1/2 cup of the panko or plain dry bread crumbs.
5
Pat the crabmeat mixture into 6 burgers, cover with plastic wrap and refrigerate until the crab burgers are chilled and firm, about 30 minutes.
6
Meanwhile, in a small bowl, mix the mayonnaise with the lime juice, sambal oelek, mustard, lime zest and the remaining minced garlic.
7
Season with salt and pepper.
8
In a large bowl, toss the endives with the carrot, the remaining 1 cup of kimchi and 2 tablespoons of the pickling juice.
9
Spread the remaining panko on a plate and coat the burgers.
10
In a very large nonstick skillet, heat 1/4 inch of oil.
11
Add the burgers and cook over moderately high heat, turning once, until browned, 7 minutes.
12
Drain on paper towels.
13
Spread the mayonnaise on the toasted brioche.
14
Set the crab burgers on the brioche toast and top with the kimchi slaw.
15
Close the crab burger sandwiches and serve.

795

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 18 ingredients. The key ingredients include: 2 large eggs, 1/4 cup mascarpone, at room temperature, 1 1/2 cups kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note), 3 garlic cloves, minced, and more.

Yes, Pan-Fried Asian-Style Crab Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Asian-Style Crab Burgers

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