2000s Recipes + Menus
Creole Crab Burgers
Serves4
- Active time:30 min
- Start to fnish:30 min
August 2007
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment these panfried cakes need.
- 1 lb lump crabmeat, picked over
- 1/4 cup mayonnaise
- 3 scallions, thinly sliced
- 1 large egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/2 teaspoon cayenne
- 1 3/4 cups fine dry bread crumbs, divided
- 3/4 cup vegtable oil
- 4 kaiser rolls or hamburger buns, split and toasted
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Accompaniments:
tartar sauce; iceberg lettuce
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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.
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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.
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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.
- Keywords
- alexis touchet,
- seafood,
- crab,
- burgers,
- sandwiches
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