Open-Face Crab Burgers with Red Pepper Dressing

american broil low cal father's day dinner lunch mayonnaise crab bell pepper summer green onion/scallion breadcrumbs bon appétit pescatarian

Jeanne Thiel Kelley

Makes 6 servings

Source

Ingredients

1/4 cup mayonnaise (preferably organic)

2 green onions, thinly sliced

2 tablespoons minced drained roasted red pepper from jar

1 tablespoon fresh lemon juice

1 tablespoon ketchup (preferably organic)

1 tablespoon hot chili sauce (such as sriracha)*

1/4 teaspoon finely grated lemon peel

1/4 cup mayonnaise (preferably organic)

1 large egg

2 tablespoons fresh lemon juice

1 tablespoon ketchup

1 teaspoon finely grated lemon peel

1 teaspoon hot chili sauce (such as sriracha)*

1/2 teaspoon coarse kosher salt

2 tablespoons minced drained roasted red pepper from jar

1 green onion, thinly sliced

1 pound fresh lump crabmeat, picked over

1 3/4 cups panko (Japanese breadcrumbs),* divided

3 3-to 4-inch ciabatta rolls, halved horizontally

2 tablespoons (1/4 stick) butter plus more for rolls

2 tablespoons grapeseed oil or vegetable oil

6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Method

Mix all ingredients in small bowl. Season dressing with salt and pepper.

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.