Cook Along with Chef Deniz: Crispy Dungeness Crab Burger with Remoulade

Crispy Dungeness Crab Burger with Remoulade

By Chef Deniz Tarakcioglu

May 13th, 2021

Ingredients:

• 300mL freshly cooked and picked crab meat
• 50mL smoked salmon
• 50mL soft butter
• 50mL chopped parsley
• 30mL chopped chives
• 100mL flour
• 2 eggs, beaten smooth
• 100mL panko bread crumbs
• 2 burger buns, ideally potato, toasted golden brown before serving
• 100mL mayonnaise
• 30mL smoked paprika
• 50mL capers, drained and coarsely chopped
• 100mL iceberg or a crispy lettuce, finely sliced

Instructions:

• In a food processor blitz smoked salmon, egg and butter until smooth. Fold in the crab meat, parsley and chives. Check for seasoning and divide into 2 burger patties. Flatten in a cookie cutter and chill until set. Once set set up a breading station. Dip the patties in flour mix, eggs and panko to coat through. Set it in the freezer for 15 minutes. Mix mayonnaise. paprika and capers, adjust seasoning if need be. In a large skillet heat up 1/2" vegetable oil to 300F. Fry the patties until golden brown on both sides and hot through. Assemble on toasted bun coated with remoulade, patty and topped with lettuce.