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March 9, 2010 / Sarah

National Crabmeat Day


Open-Face Crab Burgers with Red Pepper Dressing
Adapted from Bon Appetit

Dressing:
1/4 cup low-fat mayonnaise
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup
1 tablespoon hot chili sauce (such as sriracha)
1/4 teaspoon finely grated lemon peel
Kosher salt and freshly ground pepper

Crab burgers:
1/4 cup low-fat mayonnaise
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
3 (6 ounce) cans lumb crabmeat
1 3/4 cups panko, divided
3 3-to 4-inch kiaser rolls, halved horizontally
4 tablespoons margarine, plus more for rolls
4 tablespoons canola oil
6 crisp heart of romaine lettuce leaves, trimmed and cut in half

For dressing:

  1. Mix all ingredients in small bowl. Season with salt and pepper to taste.

For crab burgers:

  1. Whisk first 7 ingredients (through salt) in a large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko.
  2. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape crab mixture into nine patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
  3. Preheat broiler. Spread cut sides of rolls with margarine. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
  4. Melt 2 tablespoons margarine with 2 tablespoons oil in large skillet over medium-high heat.  Add 4 patties and cook until golden brown, about 5 minutes per side.  Transfer to a plate and cover to keep warm.  Add more margarine and oil if needed and add the next 4 patties.  Repeat until all patties are cooked.
  5. Arrange 1 roll half, cut side up, on each plate.  Spread a small amount of dressing on the roll, then top with 2 lettuce leaf halves and 2 crab burgers.  Spoon additonal dressing over the crab cakes.
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