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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/3 cup mayonnaise |
3 tablespoons finely chopped sweet pickle |
1 tablespoon drained capers, chopped fine |
1 tablespoon creole or dijon mustard |
1/4 cup minced onion |
1/4 cup minced green bell pepper |
2 tablespoons unsalted butter |
1/2 pound lump crab meat, picked over |
1/4 cup thinly sliced scallion greens |
3 tablespoons mayonnaise |
2 tablespoons lightly beaten egg |
1/2 cup plus 1 tablespoon fine dry bread crumbs |
1/2 teaspoon worcestershire sauce |
cayenne to taste |
vegetable oil for frying |
two 5-inch lengths soft-crumb french bread, split and toasted lightly |
2 iceberg lettuce leaves, sliced thin |
Directions:
1. Make mustard mayonnaise: In a bowl whisk together mayonnaise ingredients and reserve.
2. Make crab burgers: In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
3. Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
4. In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
5. Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.
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