30
B. GRILLING RECIPES
CRAB BURGERS AND FENNEL SLAW
Servings:
2
Prep. Time:
15 minutes
Cooking Time:
10 minutes
+ 2 hours chilling time
Ingredients:
For the Crab Burgers:
100g fresh white crab meat
50g panko breadcrumbs
1 tbsp. mayonnaise
1 small egg
1 tsp. fennel seeds
Zest of 1 lemon
½ chilli, fi nely chopped
Handful of fresh parsley, fi nely chopped
For the Fennel Slaw:
60g fennel, fi nely shredded
60g white cabbage, fi nely shredded
30g red onion, fi nely sliced
1 tbsp. mayonnaise
Juice of ½ a lemon
To Serve
2 ciabatta, brioche or buns of your choice
Baby spinach leaves
Method:
• Place all the crab burger ingredients into a bowl and mix well until combined. Season and shape
the mixture into 2 evenly sized burgers. Place the burgers onto a plate, cover with cling fi lm and
then chill in the refrigerator for a minimum of 2 hours.
• For the fennel slaw, place the fennel, white cabbage and red onion into a bowl. Add the
mayonnaise and lemon juice, then mix until all of the vegetables are coated. Season to taste and
chill, until required.
• Using the grill plate, set the temperature to ‘HIGH’. When the green light shows, place the crab
burgers onto the grill. Cook for approx. 5 minutes on each side, until crisp and golden brown.
• To serve, layer each bun base with the baby spinach leaves and fennel slaw, then place the crab
burger on top, followed with the top half of the bun to fi nish.