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Open-Face Crab Burgers and Red Pepper Dressing

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“The burger's undeniable appeal and infinite flexibility have made some of the best burgers today not made of beef. These burgers can be served on toasted pita pocket or even a lettuce leaf are fun standins for the traditional bun! Theese patties are served open-face with a spicy red pepper dressing. Bon Appetit Magazine, May 2009 edition, by Jeanne Thiel Kelley. Organic can be very pricey but it makes this taste awesome, also, it is low cal! It calls for at least 1 hr chilling time.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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