Crab Burger

Name: Crab Burger
Yield: 10
Ingredients: 400.0g Potatoes; 20.0g KNORR Professional Ginger Puree 750g; 100.0g Spring onions; 30.0g Chives; 2.0pc Lemon; 1.0kg Crab meat; 150.0g Plain flour; 150.0g Egg; 150.0ml Water; 200.0g Panko Breadcrumbs; 4.0g Seasoning (salt+pepper); 20.0g Flat leaf Parsley; 125.0ml HELLMANN'S Real Mayonnaise 5L; 5.0ml Vegetable oil; 0.5g Seasoning (salt+pepper); 10.0pc Brioche Bun

Brown Crab cake burger with picked white crab topping bound in Hellmann's Real Mayonnaise..

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For the Crab patties:

Potatoes 400.0 g
KNORR Professional Ginger Puree 750g 20.0 g
KNORR Professional Ginger Puree 750g

Contains Palm Oil

750g £19.42

2 x 750g £38.84

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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
HELLMANN'S Real Mayonnaise 5L 125.0 ml
HELLMANN'S Real Mayonnaise 5L

Contains Eggs

5L £31.31

1 bucket x 5L £0.00

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Vegetable oil 5.0 ml
Seasoning (salt+pepper) 0.5 g

To cook and serve:

Brioche Bun 10.0 pc

Summer

Winter

Spring

Contract Catering

Pub Food

Main courses

Autumn

Snacks

Fish/Seafood

Brown Crab cake burger with picked white crab topping bound in Hellmann's Real Mayonnaise..

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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.