Best 2 Open Face Crab Burgers Recipes

Calling all seafood enthusiasts! Prepare your taste buds for a culinary journey like no other as we present a delectable duo of crab-centric delights: Open-Faced Crab Burgers and irresistible Crab Cakes. These recipes promise an explosion of flavors that will transport you to a coastal paradise.

Our Open-Faced Crab Burgers are a symphony of textures and tastes. Succulent crab meat is combined with a medley of aromatic herbs and spices, then gently folded into a crispy, golden bun. Topped with a vibrant slaw and a drizzle of tangy remoulade sauce, each bite is a harmonious blend of sweet, savory, and tangy notes.

For those who prefer a more traditional approach, our Crab Cakes are a classic with a modern twist. Fresh crab meat takes center stage, complemented by a blend of bread crumbs, Dijon mustard, and a touch of Old Bay seasoning. Pan-fried to perfection, these crab cakes boast a crispy exterior and a tender, flaky interior that will melt in your mouth. Served with a zesty lemon-herb aioli, they are sure to leave you craving more.

Whether you're a seasoned seafood lover or a curious culinary adventurer, these crab recipes are guaranteed to satisfy your cravings and elevate your next meal to new heights. Dive into the culinary depths of the sea and discover the exquisite flavors that await you.

Let's cook with our recipes!

OPEN-FACE CRAB BURGERS WITH RED PEPPER DRESSING

Open-Face Crab Burgers with Red Pepper Dressing image

Provided by Jeanne Thiel Kelley

Categories Broil Low Cal Father's Day Dinner Lunch Mayonnaise Crab Bell Pepper Summer Green Onion/Scallion Breadcrumbs Bon Appétit Pescatarian

Yield Makes 6 servings

Number Of Ingredients 24

Ingredients

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.

OPEN-FACE CRAB BURGERS

Open-Face Crab Burgers image

Number Of Ingredients 11

Ingredients

8 ounces imitation crab meat or cooked crabmeat, chopped
1/4 cup reduced-fat mayonnaise or salad dressing
2 tablespoons reduced-fat cream cheese (Neufchatel)
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon Dijon style mustard
1/4 teaspoon red pepper sauce
2 green onions, , finely chopped
3 English muffins, split and toasted
1/4 cup shredded reduced-fat mozzarella cheese (1 ounce), if desired

Steps:

Mix all ingredients except muffins and mozzarella cheese. Spread 1/4 cup crabmeat mixture on each muffin half. Sprinkle with mozzarella cheese. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Place muffin halves on rack in broiler pan. Broil with tops 4 inches from heat 5 to 6 minutes or until tops are golden brown.1 Serving: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 620mg Carbohydrate 18g (Dietary Fiber 1g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use a high-quality crab meat. Fresh or frozen crab meat works well, but avoid using canned crab meat as it is often lower quality and has a higher moisture content.
Be gentle when mixing the crab meat. Over-mixing can break up the crab meat and make the burgers tough.
Form the crab cakes into patties that are about 1/2 inch thick. This will help them cook evenly.
Pan-fry the crab cakes over medium heat. This will help them cook through without burning.
Serve the crab cakes immediately with your favorite toppings. Some popular toppings include tartar sauce, lemon wedges, and Old Bay seasoning.

Conclusion:

Open-face crab burgers are a delicious and easy-to-make seafood dish. They are perfect for a summer cookout or a casual dinner party. With a few simple ingredients and a little bit of time, you can create a delicious meal that everyone will enjoy. So next time you're looking for a new seafood recipe, give open-face crab burgers a try!