Fish Recipe
Jumbo Lump Crab Meat Burger
with Marinated Red Cabbage Coleslaw
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Makes 4 burgers
65 g/2.5 oz unsalted butter
65 g/2.5 oz celery, diced
4 tablespoons thinly sliced
spring onions
Salt and pepper
3 tablespoons mayonnaise
2 tablespoons soured cream
1 teaspoon seasoned salt
1 teaspoon fresh lemon juice
450 g/1 Ib fresh jumbo lump
blue crab meat, well picked of shell
4 sourdough English muffins,
split
4 slices Muenster cheese
50 g/2 oz Asiago cheese, grated
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Heat 15 g butter in a small non-stick
frying pan over a medium-high heat.
When melted, add the celery and cook
for 2 minutes.
Add the spring onions, lightly season
with salt and pepper and cook for an additional minute.
Transfer the celery and spring onions
to a plate and place, uncovered, in the refrigerator to cool.
In a stainless steel bowl, whisk
together the mayonnaise, soured cream, seasoned salt and lemon juice.
Fold in the cooled celery and spring
onions.
Adjust the seasoning with salt and
pepper and combine thoroughly.
Very gently fold in the crab meat,
being careful not to break up the pieces.
Gently form the crab meat mixture
into four 150 g/5 oz burgers, each 2.5 cm/1 in thick.
Cover the burgers with cling film and
refrigerate until needed.
Preheat the grill.
Heat 15 g butter in a large non-stick
frying pan over a medium-high heat.
When hot, pan-fry the crab burgers
for 4 minutes on each side until golden brown.
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