Crab Burgers With Celery Root Remoulade Slaw Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon Worcestershire sauce

2 large red onions, sliced into rings

1 1/2 cups milk

2 cups self-rising flour

1/3 cup mayonnaise

2 tablespoons unsalted butter, room temperature

1 teaspoon dry mustard

1 large egg, lightly beaten

1 tablespoon chili powder

1/2 cup sour cream

1 teaspoon paprika

1/2 teaspoon cayenne

1/2 teaspoon paprika

1 large heirloom tomato, sliced

1/2 cup mayonnaise

Salt and freshly cracked black pepper

1 cup vegetable oil, for frying

1 teaspoon mustard powder

4 kaiser rolls

1 1/2 cups sour cream

2 tablespoons Dijon mustard

1 lemon, juiced

2 tablespoons hot pepper sauce (recommended: Crystal)

2 tablespoons apple cider vinegar

4 pieces butter lettuce

1 teaspoon onion powder


Vegetables oil, for frying

2 1/2 cups panko bread crumbs

1 medium celery root, peeled and quartered (about 2 pounds)

2 tablespoons thinly sliced scallions, white tip only

1 teaspoon celery salt

1 pound lump crabmeat, picked over for shells

1 teaspoon hot sauce

1 teaspoon garlic powder

1 teaspoon white pepper

1/4 cup chopped Italian parsley leaves

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