How The Ghetto Burger Got It's Name: Ask Ann Price

Her work ethic and her burgers have put her on the map as a destination by many. Check out the story of Ann's Snack Bar of Atlanta. Her dedication is the fuel behind her success. A dream with a purpose, and now she's ready to retire. These are the ingredients that makes a life story. Click below and go.

Photo by Access Atlanta

Creole Crab Burgers

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.

RECIPE BY ALEXIS TOUCHET

PHOTOGRAPH BY ROMULO YANES