Crab Burger
Brown Crab cake burger with picked white crab topping bound in Hellmann's Real Mayonnaise..
Fish/Seafood
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Crab Burger
−
+
£60.38
For the Crab patties:
Potatoes
/g
400.0 g
0%
KNORR Professional Ginger Puree 750g
/g
20.0 g
0%
Spring onions
/g
100.0 g
0%
Chives
/g
30.0 g
0%
Lemon
/pc
2.0 pc
0%
Crab meat
/kg
1.0 kg
0%
Plain flour
/g
150.0 g
0%
Egg
/g
150.0 g
0%
Water
/ml
150.0 ml
0%
Panko Breadcrumbs
/g
200.0 g
0%
Seasoning (salt+pepper)
/g
4.0 g
0%
For the white crab and cucumber
Flat leaf Parsley
/g
20.0 g
0%
Vegetable oil
/ml
5.0 ml
0%
Seasoning (salt+pepper)
/g
0.5 g
0%
To cook and serve:
Brioche Bun
/pc
10.0 pc
0%
/
For the Crab patties:
-
Potatoes 400.0 g
-
Spring onions 100.0 g
-
Chives 30.0 g
-
Lemon 2.0 pc
-
Crab meat 1.0 kg
-
Plain flour 150.0 g
-
Egg 150.0 g
-
Water 150.0 ml
-
Panko Breadcrumbs 200.0 g
-
Seasoning (salt+pepper) 4.0 g
For the white crab and cucumber
-
Flat leaf Parsley 20.0 g
-
Vegetable oil 5.0 ml
-
Seasoning (salt+pepper) 0.5 g
To cook and serve:
-
Brioche Bun 10.0 pc
Preparation
-
For the Crab patties:
- Wash and peel the potatoes. Cut, boil in pan and mash.
- Pick through the crab meat, ensuring there is no shell and keeping the brown and white flesh separate.
- Add the mash potato to the brown crab meat, fold in finely chopped chives,spring onion, KNORR professional ginger puree with zest of the lemons.
- Divide and shape into 10 patties.
- Dust with plain flour.
- Dip in slurry of egg and water.
- Dust in seasoned panko breadcrumbs.
-
For the white crab and cucumber
- Peel the cucumber into ribbons, oil and season.
- Mix the picked white crab meat with HELLMANN's real mayonnaise, finely chopped, flat leaf parsley and juice of lemons. Season to taste.
-
To cook and serve:
- Deep fry the crab cakes in vegetable oil at 170c tillpiping hot.
- Slice and toast the brioche rolls.
- Spread mayonnaise over the bottom bun.
- Top with Crab pattie, White crab meat and cucumber ribbons.
- Top with Brioche bun lid.
