Author Notes
the inspiration comes from my boyfriend who loves burger while me being a non meat-eater and seafood lover, i am always curious and excited to discover what seafood burger a place could offer apart from fried fish fillet and shrimps patty.. and here i am.. —chris&kevin
Ingredients
- the crab cake
-
300 grams
fresh crab meat
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1
fist-sized potato
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50 grams
double cream
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200 grams
all-purposed flour
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200 grams
bread crumb
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1
egg, beaten
-
1 pinch
salt & pepper
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1
chopped thai chilli
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2 teaspoons
oliver oil
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4
cloves of garlic, finely chopped.
-
peanut oil (for frying)
- the burger
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4
tofu bun, or any other burger bun
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1 handful
rocket leaves
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half
medium sized onion, sliced
-
1
lemon
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4 tablespoons
gluten-free mayonnaise
-
1 bunch
thyme
-
drizzles of
reduced balsamic vinegar
Directions
-
peel and chop potato in small cubes. boil until soften, set aside.
-
put butter, thai chilli, garlic, olive oil into a small pot. cook in low fire and slow stirring until garlic turn golden. turn off burner. add potato and mix with ingredients in pot.
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use a fork to mash the potato until ingredients blend well. add double cream, mustard, salt and pepper. continue mixing until the mixture turns smooth. mix crabmeat into the creamy mashed potato.
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use hand to shape the potato and crabmeat into flat round patty shape. i would like it flatter as it would be easier to be pan fried with less oil needed.
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dip the patty over in: 1) flour 2) egg 3) bread crumb, make sure they are all evenly covered, ready to be fried.
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place the patty in pan once the oil starts heating up and bubbling. flip them over after one side turns golden.
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to serve: toast the bun until warm and crispy on the outside. place a handful of rocket, few rings of onion, add drizzles of vinegar (so it's like a salad bed, feel free to add tomato or a slice of swiss cheese), and then the crispy-yet-creamy crab cake, finish with mayo. garnish with a full stick of thyme and lemon wedges. voila!
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