OPEN-FACE CRAB BURGERS WITH RED PEPPER DRESSING

Open-Face Crab Burgers with Red Pepper Dressing image

Provided by Jeanne Thiel Kelley

Yield Makes 6 servings

Number Of Ingredients 24

Dressing:
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce (such as sriracha)*
1/4 teaspoon finely grated lemon peel
Crab burgers:
1/4 cup mayonnaise (preferably organic)
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon ketchup
1 teaspoon finely grated lemon peel
1 teaspoon hot chili sauce (such as sriracha)*
1/2 teaspoon coarse kosher salt
2 tablespoons minced drained roasted red pepper from jar
1 green onion, thinly sliced
1 pound fresh lump crabmeat, picked over
1 3/4 cups panko (Japanese breadcrumbs),* divided
3 3-to 4-inch ciabatta rolls, halved horizontally
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Steps:

For dressing:
Mix all ingredients in small bowl. Season dressing 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.