CREOLE CRAB BURGERS
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.
Provided by Alexis Touchet
Categories Sandwich Onion Fry Quick & Easy Mayonnaise Crab Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
- Assemble burgers with buns and accompaniments.
CRAB BURGERS
Who could be crabby with a sandwich like this on their plate? Bonus: As cute as they are, these crab burgers are also delish!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients until well blended; shape into 6 patties.
- Heat oil in large skillet on medium heat. Add crab patties, in batches, if necessary; cook 3 to 5 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels.
- Mix mayo and cilantro; spread onto buns. Fill with lettuce, tomatoes, crab burgers and Singles.
- Cut notch in wide end of each pepper strip. Place 2 on opposite sides of each sandwich to resemble the crab's claws. Add olives for the eyes.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 110 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CRAB BURGERS WITH CELERY ROOT REMOULADE SLAW
Steps:
- To make the crab burgers:
- In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 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. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
- Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
- Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
- Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
- 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. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
- In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. 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.
- Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
- Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
CRAB BURGER WITH HERB MAYO
This is from our local state paper and I am saving it here so I can take it on holidays with us. I also think these could be good as mini burgers and served with a few difference dipping sauces eg the mayo, sweet chilli and or soy or even just with some lemon wedges.
Provided by ImPat
Categories Lunch/Snacks
Time 15m
Yield 4 crab burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the crab meat, day old crumbs, spring onions, parsley, garlic, seasoning and first lot of mayonnaise.
- Mix together lightly and carefully shape into four patties - wet hands will help for this.
- Then coast them with the panko crumbs (or other ones).
- Heat a shallow layer of oil in a frypan and carefully brown the patties (to mixture is already cooked so you only need to brown and warm through) and be careful when turning.
- For the Herb Mayo - simply combine the second lot of mayonnaise and the herbs.
- mear the herb mayo over both sides of the split bread sections, leaving some in reserve.
- Lay on the lettuce, tomato and crab burger, then finish with a blob of maylo on the top and top with other half of baquette slice and enjoy.
Nutrition Facts : Calories 1200.8, Fat 20.6, SaturatedFat 3.8, Cholesterol 51.5, Sodium 2818.7, Carbohydrate 196.5, Fiber 10, Sugar 14.4, Protein 57.1
TEX-MEX BURGER WITH CAJUN MAYO
Make and share this Tex-Mex Burger With Cajun Mayo recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
- In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
- Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done.
- During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
Nutrition Facts : Calories 620.6, Fat 35.4, SaturatedFat 13.4, Cholesterol 130.8, Sodium 681.9, Carbohydrate 32, Fiber 1.7, Sugar 6.4, Protein 42
CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Number Of Ingredients 13
Steps:
- To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
- For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
- Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..
Nutrition Facts : Calories 629 calories, Fat 59 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
CRAB BURGERS
This recipe by Rob Rainford is super easy - it is made with canned crab meat and uses products found in most pantries. Please note that the refrigeration time is included in the cooking time.
Provided by Irmgard
Categories Crab
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the crab meat in a bowl and add 1 cup of the breadcrumbs; reserve the remaining 1/2 cup.
- Add the remaining ingredients and mix well until all of the ingredients are fully combined.
- Form the mixture into 4 patties.
- Coat each of the patties in the reserved breadcrumbs.
- Cover and refrigerate for 30 minutes before grilling.
- Preheat the grill to 375 degrees F.
- Oil the grill well.
- Grill the burgers for 4 minutes per side until golden brown.
- Serve topped with Dijonnaise, fresh sprouts and avocado slices.
GRILLED CRAB BURGERS
Categories Sandwich Shellfish Crab Summer Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 9
Steps:
- Mix crabmeat, 1 cup breadcrumbs, green onions, 2 tablespoons mayonnaise and Old Bay seasoning in medium bowl. Season with salt and pepper. Mix in egg yolk. Form mixture into four 2 1/2-inch-diameter patties. Place remaining 1/2 cup breadcrumbs in shallow bowl. Dip patties into crumbs, coating completely. Mix remaining 2 1/2 tablespoons mayonnaise with mustard in small bowl to blend.
- Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until golden brown, about 4 minutes per side. Grill bread slices until lightly toasted, about 1 minute per side. Spread toasts with mustard dressing. Top each with a burger.
CRAB BURGERS
Make and share this Crab Burgers recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 4 ingredients together.
- In a small bowl, combine the rest of the ingredients and then add them to the crab mixture.
- Spread on hamburger bun halves and broil until bubbly or slightly brown.
- Serve hot.
Nutrition Facts : Calories 151.6, Fat 11.8, SaturatedFat 6.7, Cholesterol 122.7, Sodium 211.7, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 10.3
CAJUN CRAB BURGERS
Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.
Nutrition Facts :
POTATO CARROT BURGER WITH SPICED MAYO
Make and share this Potato Carrot Burger With Spiced Mayo recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mash together all burger ingredients EXCEPT crumbs for dredging.
- Form into 2 burgers.
- Coat burgers in bread crumbs.
- Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
- Serve on buns with lettuce and cheese with spiced mayo.
- Pop in toaster oven to melt cheese if you please.
- MAYO: Combine all ingredients.
Nutrition Facts : Calories 503.4, Fat 20.2, SaturatedFat 7.3, Cholesterol 130.8, Sodium 928.2, Carbohydrate 61.5, Fiber 3.6, Sugar 11.3, Protein 19.2
CALIFORNIA ROLL BURGERS WITH WASABI MAYONNAISE
Not your normal burger by any stretch of the imagination, but for a sushi lover these are great. Wonderful served with an asian inspired coleslaw. You can also use real crabmeat when you are feeling extravagant.
Provided by Rhionon
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, beat eggs, stir in 1/3 cup of the bread crumbs, onions salt, pepper, mix in the imitation crabmeat.
- Shape into 4 1/2 nch thick patties, sprinkle remaining bread crumbs in a shallow dish, dip patties into crumbs, turning and patting to coat.
- In a non stick skillet, heat oil over medium heat; fry patties turning once, until golden brown, about 10 minutes.
- Mix to gether the mayonnaise ingredients, spread about 1/4 on each of the rolls, layer cucumber, patties then avocado on the bottom half of roll, sandwich with top.
Nutrition Facts : Calories 619.9, Fat 26.5, SaturatedFat 4.4, Cholesterol 145, Sodium 975.1, Carbohydrate 64.6, Fiber 6.3, Sugar 4.5, Protein 31
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