Crab Burger With Herb Mayo Recipes

CRAB BURGERS

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 BURGER WITH HERB MAYO

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.

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.

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.

CREOLE CRAB BURGER

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.

GRILLED CRAB BURGERS

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.

NUTTY FOR NEW ENGLAND NAUGHTY BUT NICE CRAB BURGER

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.