Creole Crab Burgers
From tinam 16 years ago
- 20 minutes to make
- Serves 4
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.
Ingredients
- 1 pound lump crabmeat, picked over shopping list
- 1/4 cup mayonnaise shopping list
- 3 scallions, thinly sliced shopping list
- 1 large egg, lightly beaten shopping list
- 1 teaspoon worcestershire sauce shopping list
- 3/4 teaspoon dry mustard shopping list
- 1/2 teaspoon cayenne shopping list
- 1 3/4 cups fine dry bread crumbs, divided shopping list
- 3/4 cup vegetable oil shopping list
- 4 kaiser rolls or hamburger buns, split and toasted shopping list
- Accompaniments: tartar sauce; iceberg lettuce shopping list
How to make it
- 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.
- Cooks' note: Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.
- Recipe courtesy of Gourmet, August 2007 - Alexis Touchet
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