Crab Cake Burgers

Crab Cake Burgers

PREP TIME

25 mins 

COOKING TIME

10 mins 

SERVES

4  PEOPLE
Crab meat, less stringy, more versatile than lobster & infinitely cheaper, so you won’t feel the pinch when it comes to paying for the shopping.

INGREDIENTS

  • 1 tablespoon honey
  • 4 teaspoons rice vinegar
  • 100 grams finely sliced cucumber
  • 1 small avocado peeled stoned finely sliced
  • 300 grams crabmeat
  • 2 spring onions finely chopped
  • 1 tablespoon grated fresh ginger
  • 1.5 tablespoons fish sauce
  • 1 small fresh red Thai chilli finely chopped
  • 4 tablespoons chopped coriander
  • 2 medium eggs beaten
  • 75 grams panko breadcrumbs or dried breadcrumbs
  • 2 tablespoons cooking oil
  • 20 grams handful lettuce leaf
  • 5 grams coriander leaf
  • 4 brioche burger bun or salad leaves
  • 25 grams Hellmann's Tomato Ketchup

  1. Amount per Serving
Title Amount per Serving
Energy 457.82 kcal
Protein 23.5 g
Sugar 10.5 g
Fibre 2.72 g
Fat 20.7 g
Saturated fat 5.78 g

METHOD

  1. Combine the honey and vinegar with a large pinch of salt and 3 tablespoons of water. Add the slices of cucumber and avocadoes. Toss gently and leave to infuse while you make the crab cakes.

  2. Mix the crabmeat, spring onions, ginger, fish sauce, chilli, coriander, eggs and panko breadcrumbs until well blended. Do this at the last minute or the mixture will become too soggy.

  3. Divide the crab mixture into four and shape into flattened rounds. Heat a frying pan to medium. Add the oil and pan fry the crab cakes for 3 to 4 minutes. Don’t worry if they slightly break at the beginning of cooking. Lift one of the edges half way through cooking and check that the bottom is browning nicely. Adjust the heat if needed. Turn around and cook for 2 to 3 more minutes.

  4. Place the crab burger on a bun or lettuce leaves, garnish with thin cucumber and avocado slices, micro herbs and a tbps of Hellman’s ketchup.