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
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]
6 pineapple rings, cored
6 cooked crab claws
1 tbsp honey
1 tbsp sriracha sauce
Sesame burger buns, toasted
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.
Mash the potato and once cooled mix with crab meat, spring onion, salt and spices.
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.
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.
Toast your buns and preheat two pans for the burgers and garnish.
For the crab burgers, fry on a medium heat with a little veg oil and allow them to turn golden brown.
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.
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.
These recipes have been created by James Strawbridge, chef, author and food photographer
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