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The Great Burger Cook-off (Crab & Shrimp Burger with Asian Slaw)

Ingredients

Seafood Burgers

  • 1/4 cup mayonnaise
  • 1 tablespoon minced green onions
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons bottled Thai fish sauce nam pla or soy sauce or ponzu soy sauce
  • 1 T thai sweet chili sauce or 1 teaspoon Siracha + 2 teaspoons honey
  • 6 ounces fresh crabmeat
  • 3 ounces cooked and peeled shrimp chopped
  • 1/2 cups fresh breadcrumbs made from crustless French bread
  • 1 cup panko crumbs
  • 1 1/2 tablespoons peanut oil

Asian Slaw

  • 2 cups julienned green cabbage
  • 1 cup julienned red cabbage
  • 1 carrot peeled and julienned
  • 1-2 green onions tops and ends removed, sliced on the diagonal 1/4" thick
  • 2 tablespoons cilantro optional
  • 1/4 cup diced red onions

Dressing

  • 2 T. sesame seeds toasted
  • 3 T sugar
  • 2/3 cup oil dash of sesame oil
  • 1 clove garlic minced
  • 2 T lemon juice
  • 1-2 t soy sauce
  • 2 T rice wine vinegar
  • salt and pepper

Combine, chill and cover. Just before serving, add dressing to slaw, mix to combine. Serve slaw on side next to burger or pile on top. Your choice.

Instructions

  • Blend first 6 ingredients in medium bowl.
  • Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
  • Season with pepper.
  • Place 1 cup Panko crumbs on plate. Drop 1/4 or 1/2 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-3 inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 2 cakes.
  • Chill to set cakes, approximately 1 hour
  • Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
  • Serve on toasted buttered brioche buns with Asian slaw and Siracha mayo. (blend of mayo with Siracha to taste)