Friday, January 14, 2011

Crab Burgers with Red Pepper Dressing

Yes, this is a crab burger, not a crab cake. It is hearty and delicious. The dressing is great on the burger, but would also be perfect with chicken or fish. You'll notice that this recipe calls for ketchup. I'm not a condiment girl, and when I tried to find a ketchup that was paleo, even the organics I saw contained sugar. I was happy to find a paleo recipe on livestrong.com that combines cloves and allspice to give an incredible flavor. Again, just like the paleo mayo, it only takes 10 minutes to make...and you'll have enough to fill a pint mason jar. Give it a try and let me know what you think!


Adapted from epicurious.com.


Serves 4.

Ingredients
Red Pepper Dressing
1/4 cup paleo mayonnaise
2 green onions, thinly sliced (I used red scallions from my CSA.)
2 Tbsp minced drained roasted red pepper from a jar
1 Tbsp fresh lemon juice
1 Tbsp paleo ketchup
1 Tbsp chipotle chile in adobo, pureed (see instructions below)
1/4 tsp finely grated lemon peel

Crab Burgers
1/4 cup paleo mayonnaise
1 large egg
2 Tbsp fresh lemon juice
1 Tbsp paleo ketchup
1 tsp finely grated lemon peel
1 tsp chipotle chili in adobo, pureed (see instructions below)
1/2 tsp sea salt
2 Tbsp minced drained roasted red pepper from a jar
1 green onion, thinly sliced
1 lb fresh lump crabmeat, shells removed
1 3/4 cups almond meal, divided
extra virgin olive oil or coconut oil
1 large bunch mixed greens

Preparation
For Pureed Chipotle Chile in Adobo (enough for burgers and sauce)
  1. Remove 2 chipotle chiles, with their adobo sauce and place in a food processor, blender, or Magic Bullet.
  2. Puree until liquified.
    NOTE: You can puree the whole can of chiles in their sauce, then freeze it in Tbsp-sized portions to replace chili sauce in other recipes. I think it adds a nice flavor and just the right amount of heat.
For Red Pepper Dressing
Mix all ingredients in a small bowl and set aside.

For Crab Burgers
  1. Whisk together first 7 ingredients in a large bowl.
  2. Add green onion and red pepper and stir to combine. 
  3. Fold the crabmeat into the sauce, then add 3/4 cup almond flour and stir gently to combine.
  4. Sprinkle remaining 1 cup of almond flour on a rimmed baking sheet. 
  5. Form the crab mixture into 4 equal-size patties. Set them on top of the almond flour and press into the flour to coat. Flip each patty and repeat on the other side. Cover pan and transfer to the refrigerator for at least 1 hour.
  6. Place mixed greens in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Lightly season with salt and pepper.
  7. In a large skillet over medium heat, warm olive oil or coconut oil. Working in batches, if needed, add patties and cook about 5 minutes on each side.
  8. To serve, divide mixed greens onto each plate. Place one burger top of each plate. Drizzle with red pepper dressing.


2 comments:

  1. Beth from Crossfit FreedomAugust 18, 2011 at 9:48 PM

    OMG Pam, I made the Crab Burgers with Red Pepper Dressing last night. So Good! We felt like we were eating in a 4 star restaraunt. Thanks for the great receipes!
    Just as a side note, I love heat, but we felt that the Red Pepper Dressing was a little spicy for us. We thought it overpowered the crab. I did use the chipolte chili in adobo sauce that was fresh. I know you mentioned that when frozen it mellows. That was my only thought, but still really yummy!

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  2. Glad you liked the crab burgers, Beth! I probably should have mentioned in the recipe that I used a frozen chipotle so the heat was a little tamer. Thanks for letting me know! I'll keep it in mind for next time and update the recipe in my next post. I really appreciate your comments!

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