Crab Burgers with Tiger Slaw
- 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
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.
Recipe courtesy Gina Galvan, Chomp Chomp Nation
Recipe courtesy of Rachael Ray