We asked NYC’s Institute of Culinary Education for an all-American take on surf-and-turf. And, boy, did it deliver.
This recipe marries two beloved foods: the crab cake and the burger. To amp up the flavors, pair the savory sandwiches with a glass of plum cider.
Nutritional info (per serving): 736 calories, 44g protein, 68g carbs, 31g fat
Recipe courtesy of chef James Briscione, director of Culinary Development at NYC’s Institute of Culinary Education.
Makes 4 servings
- 2 tbsp butter
- 4 scallions, sliced
- 1⁄2 lb lump crabmeat
- 1⁄4 lb crab claw meat
- 1 cup breadcrumbs
- Juice of 1 lemon
- 1 egg
- 2 tbsp chopped parsley
- 1 cup flour
- Canola oil for frying
- 4 hamburger buns
- 8 strips thick-cut bacon, cooked crisp
- 8 slices tomato
- 1 cup arugula leaves
How to make it
Preheat oven to 400 ̊.
Melt butter in a sauté pan over medium heat. Add scallions and cook 2 minutes.
Transfer scallions to a large bowl and mix in crab, breadcrumbs, lemon juice, egg, and parsley. Form into 4 patties. Place flour in a shallow bowl, then dip each patty into flour to coat, shaking off any excess flour.
Heat a heavy-bottomed, oven-safe sauté pan over medium-high heat. Add oil to a depth of 1⁄2 inch and heat. Carefully add patties to oil, and cook until golden brown on both sides. Transfer pan to oven and cook 4 minutes.
To assemble burgers, toast buns, then add crab cakes, bacon, tomato slices, and arugula. Top with your favorite aioli (optional). If desired, serve with a side of patatas bravas.