Breaded Crab Cake Burger

On the grounds of the new Hotel Indigo Phuket Patong is Butcher's Garden, a modern and interactive restaurant that's the first of its kind in Phuket. Featuring locally cured and aged meat, or freshly-caught seafood, it provides guests with a premium dining experience for all occasions.

Executive Chef Morten has over 18 years of experience across the globe delivering high quality food based on fresh and seasonal produce and has shared this drool-worthy recipe that is easy to create!

Medium difficult, and takes about 1.5 hours in total.

Ingredients

For the crab cake burger
4 amazing burger buns from your local bakery (brioche if available)
4 Crab cake patties
8 butterhead lettuce leaves
400g jalapeno cole slaw
A generous amount of butter for frying the cakes
Your favorite pan

For the crab cakes
A couple of latex gloves
400g Crabmeat
1 Egg yolk
100g Cream Cheese soften
60ml Panko Breadcrumbs
1 table spoon Green onions Slice
1 table spoon chopped parsley
1 tea spoon lemon zest
2g Salt

For the breading
3 bowls big enough to fit the patties
A handful of all-purpose flour seasoned with a little salt and pepper
2 large eggs beaten
2 handful of panko

For the Sri-racha mayonnaise (keep any leftovers in the fridge for later)
400ml mayonnaise
100ml sri-racha sauce

For the coleslaw 200g white cabbage, thin sliced
150ml sri-racha mayonnaise, more if you desire
30g pickled jalapenos chopped (add more if desired)

Method

Put on your latex gloves
Put all ingredients in a bowl and mix with your hands until all is combined. Divide in 4 equal portions and shape them into patties about 2cm thick. Let the patties firm up in the fridge for an hour.
In the meantime, mix mayonnaise with sri-racha and divide in half. Add chopped jalapeno to one portion and store both in the fridge
Slice white cabbage thinly and set aside
Add the flour, eggs and panko in each of the bowls, beat the eggs. Flip the patties gently in the flour, transfer the beaten eggs and then to the panko. In each step make sure the patties are fully coated as this will affect the final result when frying them.
Cut the burger buns in half, add a little butter and toast in the oven until nice and golden brown, keep warm.
Fry the crab cakes in a generous amount of butter, the panko will absorb a bit. Flip the over when they are golden brown and crispy. Spoon over some butter while frying.
Add a spoonful of sri-racha mayonnaise to each of the tops and bottoms of the buns. Mix the cabbage with jalapeno mayonnaise, arrange 2 piece of lettuce on each bottom and gently put the crab cakes on top. Divide the slaw on each of the crab cakes and finish off with the top.