Best 8 Open Face Crab Burgers With Red Pepper Dressing Recipes

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Open-face crab burgers with red pepper dressing is a delightful dish that combines the sweet and succulent flavors of crab with a tangy and creamy red pepper sauce. This crab burger recipe is a perfect appetizer or main course for any occasion, and it's easy to make with just a few simple ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice, to taste
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice to taste
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

CRAB BURGERS



Crab Burgers image

Who could be crabby with a sandwich like this on their plate? Bonus: As cute as they are, these crab burgers are also delish!

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 15

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 egg
2 cans (6 oz. each) crabmeat, drained
20 saltine crackers, finely crushed (about 3/4 cup)
3 Tbsp. chopped fresh parsley
1/4 tsp. ground cumin
1 Tbsp. oil
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped fresh cilantro
6 hamburger buns
6 lettuce leaves
1 tomato, cut into 6 slices
6 KRAFT Singles
1 large red pepper, cut into 6 lengthwise strips, then cut crosswise in half
6 pimento-stuffed green olives, halved

Steps:

  • Mix first 6 ingredients until well blended; shape into 6 patties.
  • Heat oil in large skillet on medium heat. Add crab patties, in batches, if necessary; cook 3 to 5 min. on each side or until golden brown on both sides. Remove from skillet; drain on paper towels.
  • Mix mayo and cilantro; spread onto buns. Fill with lettuce, tomatoes, crab burgers and Singles.
  • Cut notch in wide end of each pepper strip. Place 2 on opposite sides of each sandwich to resemble the crab's claws. Add olives for the eyes.

Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 110 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

OPEN FACED CRAB SANDWICHES



Open Faced Crab Sandwiches image

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

BEEF & RED PEPPER BURGERS



Beef & red pepper burgers image

Pack your patties with extra vegetables - carrot and roasted pepper - to boost flavour and up your veggie intake

Provided by Georgina Fuggle

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 10

1 red pepper , cut into quarters
2 tbsp olive oil
400g lean steak mince
1 medium egg
1 carrot , coarsely grated
50g stale breadcrumbs
40g cheddar , finely sliced
6floury rolls , halved
3 tbsp mayonnaise
¼ cucumber , or 1-2 mini cucumbers, sliced

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
  • Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
  • Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.

Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium

CREAMY CRAB AND RED PEPPER SPREAD



Creamy Crab and Red Pepper Spread image

Sweet, tender lump crabmeat in a creamy spread with green onions and red peppers makes for an upscale appetizer spread.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 2h10m

Yield 22

Number Of Ingredients 7

2 green onions, thinly sliced, divided
1 (8 ounce) tub PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 (6 ounce) can lump crabmeat, drained
½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 small red pepper, finely chopped
1 tablespoon GREY POUPON Dijon Mustard
RITZ Reduced Fat Crackers

Steps:

  • Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
  • Refrigerate 1 hour.
  • Top with reserved onions. Serve with crackers.

Nutrition Facts : Calories 44 calories, Carbohydrate 0.6 g, Cholesterol 16.2 mg, Fat 2.9 g, Fiber 0.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 114.3 mg, Sugar 0.1 g

OPEN-FACE CRAB BURGERS



Open-Face Crab Burgers image

Number Of Ingredients 11

8 ounces imitation crab meat or cooked crabmeat, chopped
1/4 cup reduced-fat mayonnaise or salad dressing
2 tablespoons reduced-fat cream cheese (Neufchatel)
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon Dijon style mustard
1/4 teaspoon red pepper sauce
2 green onions, , finely chopped
3 English muffins, split and toasted
1/4 cup shredded reduced-fat mozzarella cheese (1 ounce), if desired

Steps:

  • Mix all ingredients except muffins and mozzarella cheese. Spread 1/4 cup crabmeat mixture on each muffin half. Sprinkle with mozzarella cheese. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Place muffin halves on rack in broiler pan. Broil with tops 4 inches from heat 5 to 6 minutes or until tops are golden brown.1 Serving: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 620mg Carbohydrate 18g (Dietary Fiber 1g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • For the freshest crab meat, buy live crabs and steam them yourself. If using frozen crab meat, thaw it overnight in the refrigerator.
  • Be sure to remove all the cartilage from the crab meat before using it in the burgers.
  • If you don't have any red bell peppers on hand, you can substitute another type of sweet pepper, such as a yellow or orange bell pepper.
  • The red pepper dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Serve the crab burgers on toasted buns with your favorite toppings, such as lettuce, tomato, and avocado.

Conclusion:

Open-face crab burgers are a delicious and easy-to-make seafood dish. They're perfect for a summer cookout or a casual dinner party. The crab meat is tender and flavorful, and the red pepper dressing adds a bit of sweetness and spice. Serve these burgers on toasted buns with your favorite toppings, and you're sure to have a hit on your hands.

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