Best Crab Burgers With Tiger Slaw Recipes

CRAB BURGERS WITH CELERY ROOT REMOULADE SLAW

Steps:

• To make the crab burgers:
• In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
• Meanwhile make the slaw: In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.
• Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
• Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree oven while you toast the buns.
• Slice the kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.
• To assemble the burgers, place a patty on the bottom half of each bun and top with the Celery Root Slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun and serve with Rajun' Cajun Onion Rings.
• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

INSTANT POT LENTIL-VEGGIE BURGERS WITH SLAW

Steps:

• Add 1 3/4 cups water to a 6- or 8-quart Instant Pot®, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
• Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
• Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
• Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
• Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
• Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.

CREOLE CRAB BURGER

Steps:

• Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

CAJUN CRAB BURGERS

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.