Open-Face Crab Burgers with Red Pepper Dressing

Ingredients for Open-Face Crab Burgers with Red Pepper Dressing

• 40g mayonnaise (preferably organic)

• 2 salladslökar, tunt skivade

• 2 tablespoons minced drained roasted red pepper from jar

• 1 matsked färsk citronsaft

• 1 tablespoon ketchup (preferably organic)

• 1 tablespoon hot chilli sauce (such as sriracha)*

• 1/4 teaspoons finely grated lemon peel

• 60ml mayonnaise (preferably organic)

• 1 stort ägg

• 2 matskedar färsk citronsaft

• 1 tablespoon ketchup

• 1 teaspoon finely grated lemon peel

• 1 teaspoon hot chilli sauce (such as sriracha)*

• 1/2 teaspoons coarse kosher salt

• 2 tablespoons minced drained roasted red pepper from jar

• 1 salladslök, tunt skivad

• 450g fresh lump crabmeat, picked over

• 190g 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 cos lettuce leaves, trimmed to 6-inch length

How to make Open-Face Crab Burgers with Red Pepper Dressing

Mix all ingredients in small bowl. Season dressing with salt and pepper.

Whisk first 7 ingredients in large bowl. Mix in red pepper and spring onion. Gently mix in crab and 110g panko. Sprinkle 150g panko on rimmed baking sheet. Using 60ml ful 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 grill. Spread cut sides of rolls with butter. Grill 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.

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