Spider Crab (Cornish King Crab) Burger and Thousand Island Dressing

Why not make this delicious Spider Crab (Cornish King Crab) Burger by Chef, author and food photographer James Strawbridge.

Ingredients – Serves 6

For the Burgers:

500g handpicked Spider Crab (Cornish King Crab) white meat

1 sweet potato, peeled and diced

1 tbsp Cajun or Old Bay spice

2 spring onions, finely sliced

1-2 tbsp plain flour

½ tsp sea salt

½ tsp cracked black pepper

Veg oil for frying

For the Thousand Island Dressing

200g mayo

4 tbsp ketchup

2 tbsp sweet burger relish

1 tbsp lemon juice

1 tsp paprika

1 tsp garlic puree

½ tsp sea salt

Splash of Worcestershire sauce [optional]

For the glazed pineapple and crab claws:

6 pineapple rings, cored

6 cooked crab claws

50g butter

1 tbsp honey

1 tbsp sriracha sauce

To serve:

Shredded lettuce

Grated carrot

Sesame burger buns, toasted

Method

Step 1
Start by boiling your sweet potato for 15-20 mins until soft, drain and leave in a colander for 5-10 mins to reduce the moisture content and prevent your mix from being too wet later.

Step 2
Mash the potato and once cooled mix with crab meat, spring onion, salt and spices.

Step 3
Dust with flour to firm up the burger mixture and shape into large patties. Leave in the fridge on a tray whilst you prepare your other components.

Step 4
To make the Thousand Island dressing simply blitz all ingredients together in a food processor and season to taste. You can make it spicy with a few drops of tabasco sauce added at the end.

Step 5
Toast your buns and preheat two pans for the burgers and garnish.

Step 6
For the crab burgers, fry on a medium heat with a little veg oil and allow them to turn golden brown.

Step 7
To cook the pineapple and crab claws add to a frying pan with butter and sriracha. Cook for 2-3 mins and add a drizzle of honey for a final 2 mins cooking until they are caramelised, spicy and sticky.

Step 8
Build your stacked crab burger with a spoonful of thousand island dressing on the base, cooked crab patty, handful of salad and a glazed pineapple ring with spiced crab claw on top.