Serves: 2
INGREDIENTS
CRAB AND MARINADE
- 2 jumbo soft-shelled crab, cleaned
- 300ml buttermilk
- 1⁄2 tsp salt
- 1⁄4 tsp white pepper
- 1⁄4 tsp garlic salt
CRAB COATING
- 3 tbsp cornflour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- 10 squirts vegetable spray oil
SALAD
- 1⁄2 small red cabbage, shredded
- 1⁄2 small red onion, peeled, sliced
- 20 sugarsnap peas, roughly chopped
- 25g rocket leaves
- 6 spring onions, sliced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Good pinch of salt and pepper
- 1 tbsp mixed black and white sesame seeds
BURGER ASSEMBLY
- 2 brioche buns, toasted
- 6 large lettuce leaves
- 1 large tomato, sliced
- 2 heaped tbsp of the red cabbage salad made earlier
- 2 tbsp tartare sauce
- 4 stuffed green olives (plus 4 cocktail sticks)
- 4 thai chillies (plus 4 cocktail sticks)
Allergens are marked in Italic
Step 1
Preheat the oven to CircoTherm® 180° C. Start by marinating the crab. Place the crab in a large bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, cover and refrigerate for 30-60 minutes.
Step 2
Meanwhile, make the crab shaped croutons. Brush the tortilla with olive oil on both sides, then sprinkle with paprika, salt and pepper. Use a crab-shaped cookie cutter to cut out crab shapes. Place the shapes baking tray lined with a silicone mat and bake for 5 minutes until crisp. Remove from the oven and leave to cool. Turn up the oven to CircoTherm® 200° C.
Step 3
Remove the crab from the refrigerator and take the crab out of the buttermilk mixture, allowing any excess to drip off. Place on a baking tray lined with a silicone mat. Mix together the cornflour, salt, pepper, garlic salt, paprika and sprinkle all over the crab using a sieve. Spray each crab with a few squirts of spray oil. Place the crabs in the oven and cook for 8-10 minutes, until lightly golden.
Step 4
Meanwhile, make the salad by placing the red cabbage, red onion, sugarnsap peas, rocket and spring onion in a large bowl. Pour over the olive oil and lemon juice and sprinkle on a pinch of salt and pepper. Toss the salad together and sprinkle on the sesame seeds and the crab croutons you made earlier.
Step 5
Now it’s time to assemble the burgers. Layer the bottoms of the brioche buns with sliced lettuce, sliced tomatoes and a spoonful of the red cabbage salad mixture.Place a crab on top of each bun, then drizzle on a little tartar sauce. Place the tops of the buns on top.
