Manual Cuisinart GRMC3E (page 32 of 159) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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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,  nely chopped

Handful of fresh parsley,  nely chopped

For the Fennel Slaw:

60g fennel,  nely shredded

60g white cabbage,  nely shredded

30g red onion,  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  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  nish.

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Cuisinart GRMC3E Manual

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