#109 Crazy for Crab

Crab Burger Fennel Escabeche (Yields: 8 servings, buns)

• 1 large head fennel
• 2 tablespoons lemon juice
• 1/3 cup olive oil
• 4 oz fresh sea scallops
• 1 egg
• 1/2 cup cream
• 1 lb. jumbo lump crab meat
• 1 teaspoon Dijon mustard
• 1 tablespoons cilantro, minced
• 3 drops hot sauce
• 1 tablespoon olive oil
• 1/3 cup mayonnaise
• 4 large tomatoes
• 1 1/2 cup arugula leaves (Loosely Packed)
• 4 egg buns - split
• Salt and pepper

To make the Fennel Escabeche

Using a mandoline or the one millimeter slicing disc of the food processor, thinly shave or slice the fennel wafer thin. Place in a bowl and add the lemon juice, olive oil, salt, and pepper. Marinate all ingredients for three to four hours before use. To make the crab burgers

Place the scallops, egg, salt and pepper in a food processor and pulse until thoroughly blended. With the food processor running, add the cream in a slow steady stream until incorporated. Transfer into a mixing bowl and add the crabmeat, mustard, cilantro, and hot sauce. Gently mix and adjust the seasoning. Shape the crab mixture into four evenly sized burgers. Refrigerate for 15 minutes before cooking.

Heat the olive oil in a frying pan, add the burgers and cook for three to four minutes until golden.

Toast the egg buns and spread the mayonnaise over the cut sides of the rolls. Cover the bottom half of each roll with a layer of the Escabeche. Top with one slice tomato, then a few leaves of arugula, the crab burger, and the top half of the bun. Serve immediately.

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