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
- 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
- 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
- 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
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.
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.
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.
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.
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.