How delicious for a Friday meal, a yummy crab burger. I am so excited to try this. My only ingredient switch would be the iceberg lettuce. This recipe calls for iceberg lettuce, probably for the crunch. Personally, I would much prefer some baby greens of arugula, butterhead and escarole mixed. Gourmet makes this so tempting.
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
ACCOMPANIMENTS:
- tartar sauce; iceberg lettuce
- 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.
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