CAJUN CRAB BURGERS
Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CREOLE CRAB BURGERS
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. 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.
Provided by Alexis Touchet
Categories Sandwich Onion Fry Quick & Easy Mayonnaise Crab Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING
Make and share this Open-Faced Burgers With Onion-Mushroom Topping recipe from Food.com.
Provided by Mimi Bobeck
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook for 5 minutes or until golden.
- Add mushrooms and salt; cook 5 minutes, stirring constantly.
- Add vinegar, remove mixture from pan.
- Set aside.
- Combine the paprika and the next 4 ingredients (paprika through black pepper).
- Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
- Coat patties with spice mixture.
- Grill patties 4 minutes on each side or until done.
- Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.
OPEN-FACE CRAB BURGERS AND RED PEPPER DRESSING
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.
Provided by Manami
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- FOR DRESSING:.
- Mix all ingredients in small bowl & season with salt and pepper.
- FOR CRAB BURGERS;.
- 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.
- Enjoy with a nice cold beer!
Nutrition Facts : Calories 333.7, Fat 14.5, SaturatedFat 2.2, Cholesterol 95, Sodium 1017.2, Carbohydrate 31, Fiber 2.4, Sugar 5.1, Protein 19.7
OPEN-FACE CRAB BURGERS
Number Of Ingredients 11
Steps:
- Mix all ingredients except muffins and mozzarella cheese. Spread 1/4 cup crabmeat mixture on each muffin half. Sprinkle with mozzarella cheese. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Place muffin halves on rack in broiler pan. Broil with tops 4 inches from heat 5 to 6 minutes or until tops are golden brown.1 Serving: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 620mg Carbohydrate 18g (Dietary Fiber 1g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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