Aishling Moore's Crab Burgers

Name: Aishling Moore's Crab Burgers
Yield: 6
Ingredients: 500g picked brown crab meat; 2 eggs; 100g panko breadcrumbs; 1 garlic clove, minced; ½ red onion, finely diced; 1 tsp Old Bay Seasoning*; 1 tbsp flatleaf parsley chopped; Sea salt; 3 tbsp rapeseed oil (for cooking); For the burger sauce; 4 tbsp mayonnaise; 1 tbsp ketchup; 1 tsp Dijon mustard; ½ tsp hot sauce; 1 tbsp gherkin, finely chopped; Zest of 1 lemon; Cracked black pepper; Sea salt; To serve; 6 x brioche burger buns; 1 red onion, finely sliced; 1 butterhead lettuce; 1 tbsp picked fresh herbs such as dill or chervil

Recipe by: Aishling Moore

If you’re looking for a way of getting more seafood on the table and trying to please a gang of trepidatious fish-eaters, then picked brown crab meat for supper is a super safe bet, indeed.

SERVES

PEOPLE

Ingredients

500g picked brown crab meat
2 eggs
100g panko breadcrumbs
1 garlic clove, minced
½ red onion, finely diced
1 tsp Old Bay Seasoning*
1 tbsp flatleaf parsley chopped
Sea salt
3 tbsp rapeseed oil (for cooking)
For the burger sauce
4 tbsp mayonnaise
1 tbsp ketchup
1 tsp Dijon mustard
½ tsp hot sauce
1 tbsp gherkin, finely chopped
Zest of 1 lemon
Cracked black pepper
Sea salt
To serve
6 x brioche burger buns
1 red onion, finely sliced
1 butterhead lettuce
1 tbsp picked fresh herbs such as dill or chervil

Method

First make the burger sauce
Place the mayonnaise, ketchup, Dijon mustard, hot sauce, finely diced gherkins and lemon zest in a bowl and mix well to combine.
Taste to adjust seasoning and finish with freshly cracked black pepper and sea salt.
Next, make the crab burgers
Place the picked crab meat in a fine sieve or strainer and press to remove any excess moisture.
Place the drained crab meat, eggs, breadcrumbs, garlic, onion, seasoning and parsley in a large bowl and mix well to combine.
Season with sea salt and shape into six even-sized burgers.
Place on a large plate or baking sheet and refrigerate for at least 20 minutes to firm up.
To cook, heat a large heavy-based frying pan on medium high heat. Add a couple of tablespoons of rapeseed oil and cook, working in batches, on each side until golden brown, before transferring to a baking tray and finishing in a preheated oven at 180˚C degrees for five minutes until warm in the centre.
Season with sea salt flakes.
While the crab burgers are warming through in the oven, toast the brioche burger buns.
To assemble, place half a tablespoon of the burger sauce on the base of each bun.
Top each sauce base with a layer of lettuce and then place the crab burgers on top.
Finish with more of the burger sauce, some finely sliced red onion and picked fresh herbsbefore placing the brioche burger lid on top.
Serve immediately.