Red Pepper Crab Burgers

Having lived in Iowa my whole life, I pretty much know nothing about cooking with seafood. But I love seafood, so I do the best I can. One recipe I like to make that gives me a briny taste of the ocean is made from ingredients that come from a can and a jar: roasted red pepper crab burgers.

I'm really happy that we now have Whole Foods in our community, because I have been happy to pick up some tasty canned crab meat there. The Heron Point brand has great flavor for these burgers.

 

Here's how you make them:

RED PEPPER CRAB BURGERS

For the dressing:

1/4 c. mayo

2 thinly sliced green onions
2 T. minced jarred roasted red pepper
1 T. fresh lemon juice
1 T. ketchup

1 T. chili sauce

1/4 tsp. finely grated lemon peel

For the burgers:

1 egg

1/4 c. mayo
2 T. fresh lemon juice
1 T. ketchup
1 tsp. chili sauce
1/2 tsp. kosher salt
2 T. minced jarred roasted red pepper
1 thinly sliced green onion
1 lb. crabmeat
1 3/4 c. panko

2 T. butter

2 T. vegetable oil

ciabatta rolls & romaine lettuce leaves

Mix egg, green onion, mayo, lemon juice, ketchup, chili sauce, salt, and roasted red pepper in a medium bowl, then gently mix in crabmeat and 3/4 c. panko. Sprinkle remaining 1 c. panko on a rimmed baking sheet. Form burgers into 1/4 c. patties and press into crumbs to coat. Leave burgers on baking sheet, cover and chill at least 1 hour.

While the burgers chill, make the dressing by mixing all ingredients in a small bowl. Cover and chill until ready to serve.

Heat butter and oil in large skillet over medium-high heat. Saute burgers until brown on both sides. Serve on buttered, grilled open-faced ciabatta buns with a lettuce leaf and dressing spooned over the top.