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B. GRILLADES
BURGERS DE CRABE ET SALADE DE FENOUIL
Portions : 2 Préparation : 15 minutes Cuisson : 10 minutes
+ 2 heures de refroidissement
Ingrédients :
Pour les burgers de crabe
100 g de chair de crabe blanc, fraîche
50 g de panko
1 c. à s. de mayonnaise
1 petit œuf
1 c. à c. de graines de fenouil
Le zeste d’un citron
½ piment émincé
1 poignée de persil frais ciselé
Pour la salade de fenouil :
60 g de fenouil coupé en  nes lanières
60 g de chou blanc coupé en  nes lanières
30 g d’oignon rouge coupé en  nes tranches
1 c. à s. de mayonnaise
Le jus de ½ citron
Garniture :
2 ciabattas, brioches ou petits pains au choix
Jeunes pousses d’épinards
Préparation :
Déposer tous les ingrédients du burger de crabe dans un bol et bien les mélanger. Assaisonner
la préparation et former 2 burgers de taille égale. Disposer les burgers sur une assiette, recouvrir
de  lm alimentaire et laisser refroidir au réfrigérateur pendant au moins 2 heures.
Pour la salade de fenouil, déposer le fenouil, le chou blanc et l’oignon rouge dans un bol. Ajouter
la mayonnaise et le jus de citron, puis mélanger soigneusement le tout. Assaisonner et réserver
au frais.
Placer la plaque grill sur le socle et régler la température sur HIGH. Lorsque le témoin vert
s’allume, y disposer les burgers de crabe. Faire cuire pendant environ 5 minutes de chaque côté,
jusqu’à ce que les burgers soient dorés et croustillants.
Disposer des pousses d’épinards et de la salade au fenouil sur la partie inférieure des petits pains,
déposer les burgers de crabe par-dessus et refermer avec la seconde moitié des petits pains.
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