Open-Face Crab Burgers With Red Pepper Dressing

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Ingredients for 6 servings

1/4 cup mayonnaise (preferably organic)

2 green onions, thinly sliced

2 tablespoons minced drained roasted red pepper from jar

1 tablespoon fresh lemon juice

1 tablespoon ketchup (preferably organic)

1 tablespoon hot chili sauce (such as sriracha)*

1/4 teaspoon finely grated lemon peel

1 large egg

2 tablespoons fresh lemon juice

1 tablespoon ketchup

1 teaspoon finely grated lemon peel

1 teaspoon hot chili sauce (such as sriracha)*

1/2 teaspoon coarse kosher salt

1 green onion, thinly sliced

1 pound fresh lump crabmeat, picked over

1 3/4 cups panko (Japanese breadcrumbs),* divided

3 3-to 4-inch ciabatta rolls, halved horizontally

2 tablespoons (1/4 stick) butter plus more for rolls

2 tablespoons grapeseed oil or vegetable oil

6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

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