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47
B. GRILLREZEPTE
KRABBENBURGER UND FENCHEL-SALAT
Portionen: 2 Gesamtzeit: 15 Minuten Garzeit: 10 Minuten
+ 2 Stunden Kühlzeit
Zutaten:
Für die Krabbenburger:
100 g frisches weißes Krabben eisch
50 g Panko-Paniermehl
1 EL Mayonnaise
1 kleines Ei
1 TL Fenchelsamen
Abrieb von 1 Zitrone
½ Chilischote, fein gehackt
Eine Handvoll frische Petersilie, fein gehackt
Für den Fenchel-Salat:
60 g Fenchel, fein geraspelt
60 g Weißkohl, fein geraspelt
30 g rote Zwiebel, in dünnen Scheiben
1 EL Mayonnaise
Saft einer halben Zitrone
Zum Servieren
2 Ciabatta, Brioche oder Brötchen Ihrer Wahl
Baby-Spinatblätter
Zubereitung:
Alle Krabbenburger-Zutaten in eine Schüssel geben und gut vermischen. Würzen und
die Mischung zu 2 gleichmäßig großen Burgern formen. Die Burger auf einen Teller, mit
Frischhaltefolie abdecken und dann für mindestens 2 Stunden in den Kühlschrank stellen.
Für den Fenchel-Salat: Fenchel, Weißkohl und die rote Zwiebel in eine Schüssel geben. Die
Mayonnaise und den Zitronensaft hinzufügen und alles gut vermischen. Abschmecken und bis
zum Verzehr kaltstellen.
Die Grillplatte verwenden und die Temperatur auf ‘HIGH‘ drehen. Wenn das grüne Licht leuchtet,
die Krabbenburger auf den Grill legen. Von jeder Seite ca. 5 Minuten garen, bis sie knusprig und
goldbraun sind.
Zum Servieren jeden Brötchenboden mit den Babyspinatblättern und dem Fenchelsalat
belegen, dann den Krabbenburger darau egen und mit der oberen Brötchenhälfte bedecken.
49


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