Crab Burgers with Tiger Slaw

Ingredients

• 4 ounces apples shredded
• 24  brioche buns 
• 8 ounces carrots shredded
• 0.5 teaspoon chili sauce 
• 3 cups chili sauce 
• 3 cups rice cooked
• 5 pounds surimi crab sticks 
• 5 pounds surimi crab sticks 
• 8 ounces daikon shredded
• 1 teaspoon dijon mustard 
• 0.5  carton egg mix 
• 6 cloves garlic peeled
• 0.5 cup ginger fresh diced peeled
• 1.5 cups grapeseed oil 
• 1 pound cabbage shredded green
• 2 cups green onions sliced
• 3 leaves kaffir lime leaves 
• 6  kaffir lime leaves 
• 3 stalks lemongrass white softened
• 4 ounces mangos shredded
• 0.5 cup mayonnaise 
• 4 bags panko bread crumbs plus more for dredging
• 8 ounces cabbage shredded red
• 2 cups seasoned rice wine vinegar 
• 4  shallots peeled
• 0.3 teaspoon pepper white chinese
• 4 tablespoons sambal 
• 4 tablespoons sambal 

Equipment

• bowl
• blender

Directions

1. Watch how to make this recipe.
2. For the lemongrass paste: Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
3. Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce pepper and lime leaves in blender and puree until emulsified.
4. Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
5. Drain the crab.
6. Place in a large bowl.
7. Add the rice and panko and fold in.
8. Mix the chili sauce, mayonnaise, sambal, egg and 1 cup of the lemongrass paste.
9. Add to the crab.
10. Add the green onions and, folding gently, completely combine. Form into 24 patties. Dredge them in additional panko.
11. 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.
12. 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).