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Open-Face Crab Burgers with Red Pepper Dressing

Jeanne Thiel Kelley
  • minutes
  • Serves 6

INGREDIENTS

6

Heart of romaine lettuce, crisp leaves

1 lb

Lump crabmeat, fresh

3

Green onion

1 1/4 tsp

Lemon peel

1

Egg, large

2 tbsp

Catsup

1 1/3 tbsp

Chili sauce, hot

3 tbsp

Lemon juice, fresh

1/2 cup

Mayonnaise

1/2 tsp

Kosher salt, coarse

2 tbsp

Grapeseed oil or vegetable oil

3

3- to 4-inch ciabatta rolls

1 3/4 cups

Panko

2 tbsp

Butter plus more

4 tbsp

Red pepper from jar, roasted