Recipe courtesy of Ian Knauer

Crab Burgers with Frisee Salad

  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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1/2 cup tartar sauce

2 tablespoons crab boil seasoning (recommended: Old Bay)

10 thick slices Pullman loaf or country white bread

12 ounces (2 1/2 cups) jumbo lump crabmeat, picked over for shells

3 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1 large egg, beaten

Kosher salt

2 tablespoons unsalted butter

8 thick slices Pullman loaf or country white bread

2 tablespoons extra-virgin olive oil, plus more for brushing bread

1 tablespoon minced shallot

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

6 cups torn frisee (about 5 ounces)


  1. 1. Stir together the tartar sauce and crab boil seasoning in small bowl and set aside.
  2. 2. Tear 2 slices bread with crusts into small pieces and put into a bowl with the crab. Add the mayonnaise, Worcestershire, egg and a pinch of salt. Mix together gently, then form into 4 patties.
  3. 3. Preheat the broiler. Heat the butter in a large heavy skillet over medium-high heat until hot, add the crab burgers and cook, turning once, until golden brown, about 6 minutes total. Brush the remaining Pullman slices with oil on 1 side and place under broiler and toast to light golden brown.
  4. 4. Stir together shallot, lemon juice, and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper in large bowl. Whisk in 2 tablespoons oil, then add the frisee and toss to coat.
  5. 5. Place the Pullman toasts plain-side up and spread with tartar sauce. Top 4 bread slices with frisee, a crab burger and remaining bread slices. Serve any remaining frisee salad on the side.