Nutty For New England Naughty But Nice Crab Burger Food

CLASSIC OLD BAY CRAB CAKES

Classic Old Bay Crab Cakes image

***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!

Provided by Little Bee

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 slice bread, dried and crusts removed
1/8 cup milk
1/2 tablespoon mayonnaise
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley flakes
1/2 tablespoon baking powder
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon salt
1/2 tablespoon lemon juice
1 egg, beaten
1/2 lb fresh crabmeat
2 tablespoons butter

Steps:

Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
Refrigerate the patties 30 minutes to help keep them together when frying.
Fry until golden-brown on both sides.

Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3

NUTTY FOR NEW ENGLAND NAUGHTY BUT NICE CRAB BURGER

Nutty for New England Naughty but Nice Crab Burger image

New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Recipe #158809) http://www.recipezaar.com/bb/viewtopic.zsp?p=3041468

Provided by Chef floWer

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 26

Ingredients

1 slice bread, dried and crusts removed
1/8 cup milk
1/2 tablespoon mayonnaise
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley flakes
1/2 tablespoon baking powder
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon salt
1/2 tablespoon lemon juice
1 egg, beaten
1/2 lb fresh crabmeat
1 tablespoon butter
1 tablespoon oil (vegetable)
2 ounces cheddar cheese, 2 x 0 . 5 slices
6 tablespoons onions, caramelized
3 1/2 ounces shrimp, boiled
2 slices tomatoes, fresh sliced
4 pieces frisee (eg oakleaf etc) or 4 pieces other curly leaf lettuce (eg oakleaf etc)
1/4 cup mayonnaise
1/8 cup sweet pickle relish, drained
2/3 teaspoon instant minced onion
2/3 teaspoon lemon juice
1/4 tablespoon sugar
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
4 slices white bread, thick slices toasted (Wonder hot dog buns)

Steps:

Carefully run fingers through crab meat, being sure not to break lumps, picking out excess shell.
Break up bread pieces, and add milk and toss in bowl.
Beat eggs, in a mixing bowl.
Add mayonnaise, Worcestershire sauce, lemon juice, baking powder, and seasonings to this mix, throughly stir this.
Add crab meat carefully to bowl of mixed ingredients, and with spatula or hands, mix just until moistened.
Form a burger gently, and let sit for at least 30 minutes in a refrigerator.
Melt butter and oil in skillet, just until melted. Carefully add crab burger to skillet, and brown on each side, and just heat through.
Serve sitting a top a Wonder hot dog roll, or two pieces of white bread, coupled with side additions. Feel free to add, caramelized onion, a couple of steamed shrimp, tomato, cheddar cheese, (Vermont), Boston lettuce and tartar sauce.

CRAB BURGERS

Crab Burgers image

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

Ingredients

1 (6 ounce) can crabmeat, drained
1 1/2 cups breadcrumbs
1 cup green onion, finely chopped
1 teaspoon jalapeno pepper, finely chopped
2 1/2 tablespoons mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 lemon, juice and zest of, grated
1 egg
1 1/2 tablespoons Dijon mustard

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.

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