Open-Face Crab Burgers with Red Pepper Dressing

Ingredients

• 2 tablespoons butter plus more for rolls ()
• 1 teaspoon chili sauce hot (such as sriracha)
• 9 inch ciabatta rolls halved
• 0.5 teaspoon coarse kosher salt 
• 1 large eggs 
• 1  green onion thinly sliced
• 2  green onions thinly sliced
• 1 tablespoon catsup 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 1 pound lump crab meat fresh picked over
• 0.3 cup mayonnaise organic (preferably )
• 1.8 cups panko bread crumbs divided (Japanese breadcrumbs)
• 2 tablespoons roasted pepper from jar red minced drained
• 6  heart of romaine lettuce leaves crisp trimmed to 6-inch length
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• broiler

Directions

1. Mix all ingredients in smallbowl. Season dressing with salt and pepper.
2. Whisk first 7ingredients in large bowl.
3. Mix in red pepperand green onion. Gently mix in crab and 3/4cup panko.
4. Sprinkle 1 cup panko on rimmedbaking sheet. Using 1/4 cupful for eachburger, shape crab mixture into twelve3-inch patties. Press into crumbs on sheet tocoat both sides; keep crab burgers on sheet.Cover with plastic wrap. Chill at least 1 hour.
5. Preheat broiler.
6. Spread cut sides ofrolls with butter. Broil rolls, buttered sideup, until golden, about 2 minutes; cover.
7. Melt 2 tablespoons butter with oilin large skillet over medium-high heat.Working in 2 batches, add burgers to skillet.Sauté until brown, about 5 minutes per side.
8. Arrange 1 roll half, cut side up, on eachplate. Top each with lettuce leaf, then 2 crabburgers. Spoon dressing over.
9. * Available in the Asian foods section ofmany supermarkets and at Asian markets.