Potato Coated Crab Burgers
 
Ingredients
  • 2 tablespoons unsalted butter
  • 1 small red bell pepper, seeded and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 1 pound fresh crabmeat, drained
  • 2 cups soft breadcrumbs
  • 2 eggs, lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 cups instant potato flakes
  • ¼ cup mayonnaise
  • 1 tablespoon chopped sweet pickles
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon black pepper
  • ½ teaspoon dried tarragon
  • 2 tablespoons vegetable oil
  • 4 hamburger buns
  • Lettuce
  • Sliced tomatoes
Instructions
  1. Place the butter in a large skillet over medium heat. When melted, add the bell peppers, shallots and garlic. Cook, stirring frequently, for 3 minutes. Transfer to a mixing bowl and set the skillet aside. Cover a cookie sheet with waxed paper and set aside.
  2. Add the crabmeat, breadcrumbs, eggs and mustard to the mixing bowl and stir well to combine. Shape into 4 patties and place on the cookie sheet. Sprinkle both sides evenly with the potato flakes, and with your thumb, make a shallow indention in the center. Set aside.
  3. Meanwhile, in a small bowl, stir together the mayonnaise, pickles, parsley, black pepper and tarragon. Set aside. Preheat the oven to 350 degrees. Place the vegetable oil in the same skillet used to soften the vegetables and place over medium-high heat. When hot, cook the patties 2 minutes on each side. Drain on paper towels. Discard the waxed paper from the cookie sheet and lightly coat with cooking spray. Place the patties on the cookie sheet and bake for 15 minutes. Allow to stand 5 minutes.
  4. Spread the mayonnaise mixture on both sides of the buns. Top with lettuce and tomato. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bring-on-the-burgers/