Crab Burgers with Tiger Slaw
Recipe provided by Chomp Chomp Nation
- Difficulty: Intermediate
- Servings: 24 burgers
- Total Time: 2 hours
- Active Time: 2 hours
Lemongrass Paste:
- 1/2 cup peeled and diced fresh ginger
- 6 garlic cloves, peeled
- 6 kaffir lime leaves
- 4 shallots, peeled
- 3 stalks lemongrass (white parts 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 kaffir lime leaves
Tiger Slaw:
- 1 pound shredded green cabbage
- 8 ounces shredded red cabbage
- 8 ounces shredded carrot
- 8 ounces shredded daikon
- 4 ounces shredded apple
- 4 ounces shredded mango
Crab Burgers:
- 5 pounds lump crab meat
- 5 pounds crab leg meat
- 3 cups cooked rice
- 4 bags panko breadcrumbs, plus extra 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
Instructions:
- Prepare the lemongrass paste: Combine ginger, garlic, kaffir lime leaves, shallots, and lemongrass in a food processor and blend until smooth.
- Make the vinaigrette: In a blender, mix rice wine vinegar, grapeseed oil, 2 tablespoons of the lemongrass paste, Dijon mustard, chili sauce, Chinese white pepper, and kaffir lime leaves. Blend until emulsified.
- Prepare the slaw: Combine green cabbage, red cabbage, carrot, daikon, apple, and mango in a bowl. Toss with the lemongrass vinaigrette to coat evenly.
- Make the crab burgers: Drain crab meat well and place in a large mixing bowl. Fold in the cooked rice and panko breadcrumbs. In a separate bowl, mix chili sauce, mayonnaise, sambal, egg mix, and 1 cup of lemongrass paste. Add this mixture to the crab, then gently incorporate the sliced green onions. Combine thoroughly without breaking up the crab meat. Shape the mixture into 24 patties and dredge each in extra panko breadcrumbs.
- Cook the crab burgers: Heat oil in a deep fryer to 350F (175C). Fry the crab patties in batches until they turn golden brown and crispy, about 3 to 4 minutes. Meanwhile, toast the brioche buns lightly.
- Assemble sandwiches: Place one crab burger on the bottom half of each bun. Add a spoonful of chili sauce, top with a generous portion of tiger slaw, and complete with the top bun.
This recipe originated from a professional chef or restaurant and has not been verified for home cooking.
Recipe credit: Chomp Chomp Nation, Anaheim, CA
