Gourmet seafood burger
This seafood burger is a gift from the oceans! A fresh fish fillet, fried soft-shell crab and served with a side of prawns, Ramona Preca has this gourmet burger down!
Rachel Zammit Cutajar
Gourmet seafood burger
Serves 2
Ingredients
Burgers
- 2 fish fillets (100g each)
- ¼ plain flour
- Salt and pepper
- 2 jumbo soft-shell crabs, cleaned
- 2 tbsp canola or vegetable oil
- 1 tbsp unsalted butter
- 6 medium prawns
- 150g seaweed
Tartar sauce
- ½ cup mayonnaise
- 1 tbsp red onion, minced
- 1 tbsp capers, rinsed and finely chopped
- 1 tbsp chives, finely chopped
- Handful parsley, chopped
Method
1.Whisk together all of the ingredients for the tartar sauce and set aside.
2.In a wide, shallow bowl, combine the flour with the vegetable oil and season with salt and pepper.
3.Dredge the crabs through the flour mixture to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).
4.Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until hot.
5.Add the butter to the skillet and swirl the pan to melt it.
6.Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, approx. 3 mins. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through about 3 mins more.
7.Transfer the crabs to a large paper-towel-lined plate.
8.In the same pan, fry the fillets of fish until done and transfer to a paper-towel-lined plate.
9.Grill the prawns and set aside.
10.Toast the burger buns and set aside.
11.When ready to serve, assemble the burgers by spreading the tartar sauce on the burger bun.
12.Top with a leaf of lettuce and 1 or 2 slices of tomato.
13.Top with one of the fish fillets and one of the crabs.
14.Serve with seaweed.
This recipe first appeared on Gourmet Today TV, aired on TVM on 26 February, 2017.
