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.
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.