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 TIGER SLAW
Provided by Food Network
Time 2h
Yield 24 burgers
Number Of Ingredients 27
Steps:
- For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
- For the vinaigrette: Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.
- For the slaw: Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
- For the crab burgers: Drain the crab. Place in a large bowl. Add the rice and panko and fold in. Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste. Add to the crab. Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.
- Place the crab burgers in a fryer set at 350 degrees F and cook, in batches, until golden and crispy, 3 to 4 minutes. Toast the buns. Place a crab burger on each heel (bottom bun) and top with chili sauce. Top with the slaw and cover with the crown (top bun).
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.
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.
CREOLE CRAB BURGER
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.
SHRIMP BURGERS WITH OLD BAY MAYO
Steps:
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
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
CRAB CAKES BURGERS
Make and share this Crab Cakes Burgers recipe from Food.com.
Provided by jm0527
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
- Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 181.4, Fat 8.8, SaturatedFat 2.1, Cholesterol 73.9, Sodium 819, Carbohydrate 8.4, Fiber 0.6, Sugar 1.3, Protein 16.4
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 BURGER PO' BOYS
Categories Sandwich Shellfish Quick & Easy Summer Gourmet
Yield Makes 2 sandwiches
Number Of Ingredients 19
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.
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 :
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.
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