Soft Crab Burger
1 serving
25 minutes
The soft shell crab burger is a true gastronomic delight that combines American classics with Asian flavor notes. Crispy crab fried to a golden crust becomes the main highlight of the dish, creating an amazing blend of tenderness and crunch. The sauce made from Japanese mayonnaise, ginger juice, wasabi, and chili adds spiciness and emphasizes the seafood character of the burger. Arugula and pickled ginger provide freshness, while chuka salad adds a light exotic sweetness. All of this is wrapped in a warm bun infused with the aroma of olive oil. This burger is not just food; it's a culinary journey that merges American traditions with Eastern sophistication.
1
Salt the crab and fry it in hot oil until golden and crispy. Cut the bun in half, warm it up, and spread sauce on both halves.
- Crab: 1 piece
- Hamburger bun: 1 piece
- Japanese mayonnaise (Kewpie-style): 2 g
- Ginger juice: 2 ml
- Chili pepper: 1 g
- Wasabi: 1 g
2
For the sauce, mix mayonnaise, ginger juice, chili, and wasabi. On the bottom part dressed with olive oil, place arugula with ginger, then crab, chuka salad, and cover with the second half of the bun. Pierce with a skewer.
- Japanese mayonnaise (Kewpie-style): 2 g
- Ginger juice: 2 ml
- Chili pepper: 1 g
- Wasabi: 1 g
- Olive oil: 2 ml
- Rocket (arugula): 2 g
- Pickled ginger (gari): 1 g
- Crab: 1 piece
- Chuka wakame salad: 5 g
