Crab sliders
A familiar dish, done with crab. Sliders — mini burgers — work as a starter or as a lighter meal.
Ingredients
- g Raw potato, grated
- tbsp Olive oil
- tsp Fennel seeds, crushed
- Fennel, finely chopped
- Chilli, deseeded and finely chopped
- Garlic clove, crushed
- Spring onions, sliced
- g Crabmeat (two shells' worth, a mix of white and brown)
- tbsp Herbs, finely chopped (parsley, dill, tarragon)
- tbsp Capers, roughly chopped
- knife tip of cayenne
- Free-range egg
- g Breadcrumbs (panko are good)
- Lemon, zest and juice
- Lettuce leaves
- Slider buns, brioche are good
Instructions
Grate the potatoes.
Heat the olive oil in a pan and add the fennel seeds, fennel, chilli, garlic and spring onion. Fry gently over a medium heat for 3-5 minutes. (The vegetables shouldn't take on any colour.)
Mix the fennel mixture with the grated potato, then add the crabmeat, herbs, capers, cayenne, lemon and mayonnaise. Season to taste with salt.
Add the beaten egg and the breadcrumbs. Mix well and chill for about 15 minutes.
Shape the mixture into eight sliders and chill them for a further 30 minutes on baking paper in the freezer.
Heat the oven to 215°C/195°C fan/gas 7.
Heat a little oil in a non-stick frying pan. Turn the burgers in a little plain flour and fry them until golden (about 2-3 minutes on each side).
Transfer the burgers to a baking tray and cook them for a further 5 minutes.
Serve the burgers in the slider buns with lettuce and a little mayonnaise.
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