Crab Burgers with Tiger Slaw

Total Time:
2 hr 30 min
Prep:
2 hr
Cook:
30 min

Yield:
24 burgers
Level:
Intermediate

Ingredients
  • Lemongrass Paste:
  • 1/2 cup peeled and diced fresh ginger
  • 6 cloves garlic, peeled
  • 6 kaffir lime leaves
  • 4 shallots, peeled
  • 3 stalks lemongrass, white part only, softened
  • Lemongrass Vinaigrette:
  • 2 cups seasoned rice wine vinegar
  • 1 1/2 cups grapeseed oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chili sauce
  • 1/4 teaspoon Chinese white pepper
  • 3 leaves kaffir lime leaves
  • Tiger Slaw:
  • 1 pound green cabbage, shredded
  • 8 ounces red cabbage, shredded
  • 8 ounces carrot, shredded
  • 8 ounces daikon, shredded
  • 4 ounces apple, shredded
  • 4 ounces mango, shredded
  • Crab Burgers:
  • 5 pounds crab, lump
  • 5 pounds crab, leg meat
  • 3 cups cooked rice
  • 4 bags panko, plus more for dredging
  • 3 cups chili sauce
  • 1/2 cup mayonnaise
  • 4 tablespoons sambal
  • 1/2 carton egg mix
  • 2 cups sliced green onions
  • 24 brioche buns
  • 3 cups chili sauce
Directions
Watch how to make this recipe.
  • 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 and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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