Get inspired with Gwyneth Paltrow’s Notes from My Kitchen Table and try this fiery crab cake burger.
2 tbsp extra virgin olive oil
3 large shallots, peeled and finely diced
450g/1lb coarse crabmeat
2 tbsp fresh chopped parsley
1 lemon, zest only
2 free-range eggs, beaten
175ml/6fl oz mayo or Vegan mayonnaise substitute
large pinch course salt and freshly ground black pepper
100g/3½oz fresh breadcrumbs
3 tbsp safflower oil (alternatively use sunflower oil)
4 brioche buns, toasted
250ml/9fl oz mayo or Vegan mayonnaise substitute
10 cornichons, finely chopped
2 tbsp peeled and finely chopped onion
1 tsp Sriracha (Thai hot sauce) or other hot chilli sauce
¼ tsp freshly ground black pepper
½ lemon, juice only
Heat the olive oil in a small frying pan over a medium heat. Add the shallots and cook for about five minutes, or until just softened. Remove the shallots from the pan and set aside to cool.
In a large bowl, using your hands or a wooden spoon, mix the shallots with the crabmeat, parsley, lemon zest, eggs, mayo (or Vegan mayonnaise substitute), salt, freshly ground black pepper and breadcrumbs until well combined.
Shape into four equal-sized patties. Wrap each burger tightly with clingfilm and leave to chill in the fridge for at least two hours, or overnight.
Heat the safflower oil over a medium-high heat in a large frying pan. Cook the burgers for 1 minute on each side, until golden-brown.
For the spicy remoulade, combine all the remoulade ingredients in a small bowl.
Squeeze some of the lemon juice over each burger and serve on the toasted brioche buns spread generously with spicy remoulade.
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