Creole Crab Burgers Food

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CREOLE CRAB BURGERS



Creole Crab Burgers image

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

1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce

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 WITH CELERY ROOT REMOULADE SLAW



Crab Burgers with Celery Root Remoulade Slaw image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 39

1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 kaiser rolls
2 tablespoons unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
Salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)
Rajun' Cajun Onion Rings, recipe follows
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
Salt
2 cups self-rising flour
Vegetables oil, for frying

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.

CREOLE CRAB BURGER



Creole Crab Burger image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

Steps:

  • Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

CAJUN CRAB BURGERS



Cajun Crab Burgers image

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

1 large egg, lightly beaten
3/4 cup mayonnaise
3 green onions, thinly sliced
1-1/4 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
3/4 teaspoon ground mustard
1-3/4 cups dry bread crumbs, divided
3 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 cup canola oil
4 kaiser rolls, split
4 lettuce leaves
4 slices tomato
Tartar sauce, optional

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 :

CREOLE CRAB BURGERS



Creole Crab Burgers image

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 cleverkt

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 10

1 pound Crabmeat lumped, picked over
1/4 cup Mayonnaise
3 each Scallion thinly sliced
1 large Egg lightly beaten
1 teaspoon Worcestershire Sauce
3/4 teaspoon Dry mustard
1/2 teaspoon Cayenne
1 3/4 cup Bread crumbs divided
3/4 cup Vegetable oil
4 each Bun split & toasted

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.

Nutrition Facts : Calories 870 calories, Fat 44.82751875 g, Carbohydrate 80.0889883328922 g, Cholesterol 107.559 mg, Fiber 5.31281249892712 g, Protein 36.108565 g, SaturatedFat 5.1877000348125 g, ServingSize 1 1 Serving (295g), Sodium 1896.43170831112 mg, Sugar 74.7761758339651 g, TransFat 2.3883991581625 g

CREOLE BURGER



Creole Burger image

Make and share this Creole Burger recipe from Food.com.

Provided by Ang11002

Categories     One Dish Meal

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 medium onion
2 tablespoons prepared mustard
1/4 cup ketchup
1 (5 ounce) can tomato paste
1 (10 ounce) can chicken gumbo soup
cooked rice, or
cooked spaghetti

Steps:

  • Brown beef& onion, drain.
  • Stir in mustard, ketchup, tomato paste& soup.
  • Simmer until mixture thickens, about 15 minutes.
  • Serve over rice or spaghetti.

Nutrition Facts : Calories 639.9, Fat 35.9, SaturatedFat 13.6, Cholesterol 157.1, Sodium 1774.9, Carbohydrate 31.9, Fiber 5.6, Sugar 19.4, Protein 48.6

CRAB BURGER PO' BOYS



Crab Burger Po' Boys image

Categories     Sandwich     Shellfish     Quick & Easy     Summer     Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 19

For mustard mayonnaise:
1/3 cup mayonnaise
3 tablespoons finely chopped sweet pickle
1 tablespoon drained capers, chopped fine
1 tablespoon Creole or Dijon mustard
For crab burgers:
1/4 cup minced onion
1/4 cup minced green bell pepper
2 tablespoons unsalted butter
1/2 pound lump crab meat, picked over
1/4 cup thinly sliced scallion greens
3 tablespoons mayonnaise
2 tablespoons lightly beaten egg
1/2 cup plus 1 tablespoon fine dry bread crumbs
1/2 teaspoon Worcestershire sauce
cayenne to taste
vegetable oil for frying
two 5-inch lengths soft-crumb French bread, split and toasted lightly
2 iceberg lettuce leaves, sliced thin

Steps:

  • Make mustard mayonnaise:
  • In a bowl whisk together mayonnaise ingredients and reserve.
  • Make crab burgers:
  • In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
  • Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
  • In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
  • Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.

CREOLE BURGERS



Creole Burgers image

Make and share this Creole Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
3 tablespoons french zesty deli mustard
2 teaspoons creole seasoning, divided
1 lb ground beef
2 tablespoons Worcestershire sauce
4 hamburger buns, grilled or toasted
tomatoes, slices
onion, slices
lettuce leaf

Steps:

  • In a small bowl, mix together mayonnaise, mustard, and 1 teaspoon (more if you like things spicier) creole seasoning; set aside.
  • In a larger bowl, mix together the ground beef, worcestershire sauce and 1 teaspoon creole seasoning; combine well.
  • Shape beef mixture into 4 patties.
  • Grill or broil patties to desired degree of doneness, turning once.
  • Spread mustard mixture on split hamburger buns.
  • On bun bottom, add lettuce, tomato, onion, and patty; cover with bun top.
  • I dip each bite of my burger in ketchup, too--yummy.

Nutrition Facts : Calories 453.2, Fat 25.8, SaturatedFat 8.1, Cholesterol 82.2, Sodium 629.2, Carbohydrate 28.5, Fiber 1.3, Sugar 5.1, Protein 25.8

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