Open Face Crab Burgers Food

CRAB MELT

Steps:

• Preheat oven to 400 degrees. Coat a 9x9 baking dish (or similar size) with cooking spray. Set aside.
• Combine Parmesan cheese, mayonnaise, chopped onion, lump crab meat, chopped artichokes, parsley, fine sea salt, white pepper and smoked paprika in a medium bowl. Toss to combine being carful to not break apart crab pieces.
• Transfer mixture to prepared baking dish. Bake for 25 minutes, or until starting to lightly brown.
• Place sourdough bread slices on a rimmed baking sheet. Place under high broil about 4 inches from the heating mechanism for 3-4 minutes or until they brown lightly. Remove.
• Evenly spoon hot crab mixture over each slice of bread, 2 slices of tomato and 2 slices of Monterey Jack cheese.
• Place back under the broiler until cheese melts, approximately 2 minutes, but watch closely considering that broilers vary greatly.
• Serve open face and hot.
• If you've tried this recipe, please come back and let us know how it was!

CAJUN CRAB BURGERS

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.

OPEN FACED CRAB SANDWICHES

Steps:

• Preheat broiler.
• In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
• Slice tomatoes into eight slices.
• On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
• Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
• Return to oven and broil until cheese browns. (3-5 minutes).

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.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACE TURKEY BURGERS WITH POTPIE GRAVY

Steps:

• Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
• Heat a nonstick skillet with the oil over med-high heat and cook the burgers for 12-14 minutes, turning once, until firm and cooked through.
• Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
• When the butter melts, add the shallots, carrots, celery, and salt and pepper.
• Saute for 7-8 minutes, then sprinkle with the flour.
• Stir for 1 minutes, then whisk in the stock.
• Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
• Toast the English muffins.
• Top each muffin half with a burger and potpie gravy and serve.

OPEN-FACE CRAB BURGERS AND RED PEPPER DRESSING

Steps:

• FOR DRESSING:.
• Mix all ingredients in small bowl & season with salt and pepper.
• FOR CRAB BURGERS;.
• Whisk first 7 ingredients in large bowl.
• Mix in red pepper and green onion.
• Gently mix in crab and 3/4 cup panko.
• Sprinkle 1 cup panko on rimmed baking sheet.
• Using 1/4 cupful for each burger, shape crab mixture into twelve 3-inch patties.
• Press into crumbs on sheet to coat both sides; keep crab burgers on sheet.
• Cover with plastic wrap.
• Chill at least 1 hour.
• Preheat broiler.
• Spread cut sides of rolls with butter.
• Broil rolls, buttered side up, until golden, about 2 minutes; cover.
• Melt 2 tablespoons butter with oil in large skillet over medium-high heat.
• Working in 2 batches, add burgers to skillet.
• Sauté until brown, about 5 minutes per side.
• Arrange 1 roll half, cut side up, on each plate.
• Top each with lettuce leaf, then 2 crab burgers.
• Spoon dressing over.
• Enjoy with a nice cold beer!

OPEN-FACE CRAB BURGERS

Steps:

• Mix all ingredients except muffins and mozzarella cheese. Spread 1/4 cup crabmeat mixture on each muffin half. Sprinkle with mozzarella cheese. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Place muffin halves on rack in broiler pan. Broil with tops 4 inches from heat 5 to 6 minutes or until tops are golden brown.1 Serving: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 620mg Carbohydrate 18g (Dietary Fiber 1g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING

Steps:

• Preheat grill.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and cook for 5 minutes or until golden.
• Add mushrooms and salt; cook 5 minutes, stirring constantly.
• Add vinegar, remove mixture from pan.
• Set aside.
• Combine the paprika and the next 4 ingredients (paprika through black pepper).
• Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
• Coat patties with spice mixture.
• Grill patties 4 minutes on each side or until done.
• Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.