| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 2 hr |
| Yield: | 24 burgers |
Ingredients
- 1/2 cup peeled and diced fresh ginger
- 6 cloves garlic, peeled
- 6 kaffir lime leaves
- 4 shallots, peeled
- 3 stalks lemongrass, white part only, softened
- 2 cups seasoned rice wine vinegar
- 1 1/2 cups grapeseed oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili sauce
- 1/4 teaspoon Chinese white pepper
- 3 leaves kaffir lime leaves
- 1 pound green cabbage, shredded
- 8 ounces red cabbage, shredded
- 8 ounces carrot, shredded
- 8 ounces daikon, shredded
- 4 ounces apple, shredded
- 4 ounces mango, shredded
- 5 pounds lump crab meat
- 5 pounds crab leg meat
- 3 cups cooked rice
- 4 bags panko, plus more for dredging
- 3 cups chili sauce
- 1/2 cup mayonnaise
- 4 tablespoons sambal
- 1/2 carton egg mix
- 2 cups sliced green onions
- 24 brioche buns
Instructions
- For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
- For the vinaigrette: Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.
- For the slaw: Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
- For the crab burgers: Drain the crab. Place in a large bowl. Add the rice and panko and fold in. Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste. Add to the crab. Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.
- Place the crab burgers in a fryer set at 350 degrees F and cook, in batches, until golden and crispy, 3 to 4 minutes. Toast the buns. Place a crab burger on each heel (bottom bun) and top with chili sauce. Top with the slaw and cover with the crown (top bun).
Reviews
WOW! All I’m sayin.
The Chomp Chomp Nation Crab Burger!
The recipe is missing allot we made this you might want to add some salt it greatly helps the crab cakes, they were very tasteless if not for the slaw . The vinegret was the main flavor.
I checked the recipe against the actual show and there are a lot of ingredients missing from recipe: The lemongrass paste also has galangal and fresh Thai chilies, the vinaigrette also has leeche juice, shallots, lemongrass paste and cilantro in it, the slaw is missing red onions and the cakes are also missing lemongrass paste. I am going to make this with the corrections. This is not the first time I have found ingredients missing, be careful with triple D recipes
I made this almost to the letter and it is fantastic! i substituted an egg for egg mix because I didn’t have any.( I don’t recommend this unless absolutely necessary as the crab cakes were very fragile.) The flavor of the crab cake was awesome, and the slaw was equally excellent. A huge hit with the family
I have made these 8 times and they are the bomb. when i am in LA in a few months their truck will serve me these.
Surprise to see this restaurant featured on a FoodTV show. I’m not a viewer who submits restaurant names.
Chomp Chomp foods are delicious and the recipes they gave FoodTV are authentic.
Encourage trying the TIGER SLAW. Freshness and full flavors. By itself or with anything like BBQ chicken wings, shrimp, calamari, etc,…Delicious!
Annie, Fremont, CA
Chomp Chomp foods are delicious and the recipes they gave FoodTV are authentic.
Encourage trying the TIGER SLAW. Freshness and full flavors. By itself or with anything like BBQ chicken wings, shrimp, calamari, etc,…Delicious!
Annie, Fremont, CA