For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
For the vinaigrette: Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.
For the slaw: Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
For the crab burgers: Drain the crab. Place in a large bowl. Add the rice and panko and fold in. Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste. Add to the crab. Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.
Place the crab burgers in a fryer set at 350 degrees F and cook, in batches, until golden and crispy, 3 to 4 minutes. Toast the buns. Place a crab burger on each heel (bottom bun) and top with chili sauce. Top with the slaw and cover with the crown (top bun).
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gina Galvan, Chomp Chomp Nation