Incredibly delicate crab meat in crispy cracker breading crumbs are unlikely to leave anyone indifferent. Such burgers are good suitable for a festive party – they are prepared simply, it’s convenient to eat and guests will clearly be surprised by such a combination of tastes and texture. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Quantity: 8 hamburgers In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hamburgers
- 450 gr crab meat (rose)
- 8 hamburger buns, cut in half
- 2 slices of white bread for sandwiches
- 3 tbsp. l (45 gr.) Butter
- 1 large egg
- 2 tbsp. l mayonnaise
- 1 tbsp. l chopped chives
- 1 tbsp. l chopped parsley
- 1/4 tsp grated lemon zest
- 1/4 tsp paprika
- Pinch of cayenne pepper
- 1 and 1/4 Art. salt crackers
- Beef Lettuce, for serving
- Vegetable oil, for frying
Sauce
- 0.5 tbsp. mayonnaise
- 0.5 tsp grated on a fine grater lemon zest, plus 2 tbsp. l lemon juice
- Pinch of cayenne pepper
- 1 tbsp. l finely chopped chives
Recipes with similar ingredients: crab meat, buns for hamburgers, crackers, ground cayenne pepper, paprika, parsley, chives, lemon zest, Boston salad, mayonnaise
Recipe preparation:
- Cooking Crab Cutlets: Tear the bread into small pieces or rub between the palms into small crumbs. In a little Preheat a non-stick pan over medium heat 1 Art. l (15 gr.) Butter. Add bread crumbs and a pinch of salt and black pepper. Fry for about 3 min., stirring occasionally so that the crumbs are fried and become crispy pour into a large bowl and let cool. Melt in pan remaining 2 tbsp. l (30 gr.) Butter; give cool slightly.
- To the breadcrumbs add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne pepper and melted creamy butter; mix. Pour the crab meat and mix gently, to combine all the ingredients. Line baking pan paper. Form 8 cutlets with a diameter of 6.5 cm from the crab mixture – 7.5 cm; transfer them to the prepared pan and send to refrigerator for 1 hour.
- At this time, grind the crackers in a food processor crumbs.
- Sauce: mix in a small cup with a whisk until uniform mayonnaise, zest and lemon juice, cayenne pepper, 1/4 tsp salt and black pepper from a few scrolls mills. Stir in the chives. Leave in the refrigerator until filing.
- Assembling crab burgers: in a large non-stick in a frying pan over medium heat, heat the vegetable oil until it is starts to flicker, oil level should be 1.3 cm. Roll crab cutlets on all sides in ground crackers. In batches put crab cutlets in a pan and fry, turning over for about 4-5 minutes until they turn golden (adjust the heat if the cutlets are fried too quickly). Dry on a plate covered with paper towels. Serve crab patties in bun rolls with bib-lettuce and sauce.
