In this warm weather, we find we’re still pretty hungry, working hard to stay cool! But the last thing you want is a hot and heavy dinner – thanks to Favis of Salcombe for sharing this lovely and easy crab burger recipe.
Favis of Salcombe have been fishing the waters off the South Devon coastline since 1972. Their hand-picked crab meat has won a series of awards and is delicious, fresh, easy to cook and good for you too!
BBQ Crab Burger with Pickled Cucumber & Lime Mayo
For the cucumber
1 tbsp white wine vinegar
1 tbsp caster sugar
1 small cucumber, cut into thin ribbons
For the burger
454g (1 tub) Favis white crabmeat
50g fresh white breadcrumbs
Finely grated zest of 1 large lemon
1 large egg
Plain flour, for dusting
4 ciabatta buns, toasted
Small handful rocket
For the mayo
4 tbsp mayonnaise
Finely grated zest of 1 lime
Juice of ½ lime
Pinch of salt
- For the cucumber, pour the vinegar into a shallow dish. Add the sugar and stir together until the sugar dissolves. Add the cucumber and toss to coat. Leave to stand while you make the burgers.
- For the burger, place the crabmeat, breadcrumbs, lemon zest and egg into the bowl of a food processor and pulse together until mixed. Season with crushed sea salt and ground black pepper
- Divide the mixture into four and shape into burgers about 9cm in diameter. You can either do this by hand or press the mixture into a 9 cm round cutter or chefs ring to help shape. Place the burgers on a plate lined with greaseproof paper and chill in the fridge for a minimum of 30 minutes.
- Preheat the grill to high and cook the crab burgers for 4 minutes on each side. To barbecue, place each burger on a double thickness sheet of foil and cook for 8 minutes, turning half way through cooking.
- For the mayo, mix the mayonnaise, lime zest, lime juice and salt together in a small bowl.
- To serve, drain the cucumber in a sieve. Split the buns (toast or griddle them if preferred) and spread the top and bottom with the lime mayo. Put some rocket on the bottom then sit the crab burger on top. Top with the cucumber, then the bun lid.
For more information or ideas, visit Favis of Salcombe’s website
Credit – Becca Watson Food Styling