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Spicy Crab Burger

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Nutrition Facts

Serving Size: 8.7 oz
Amounts Per Serving
Calories 530
Calories from Fat 240
% Daily Value*
Total Fat 27g 41%
Saturated Fat 7g 34%
Trans Fat 0g  
Cholesterol 145mg 48%
Sodium 1330mg 55%
Potassium 290mg 8%
Total Carbohydrate 52g 17%
Dietary Fiber 2g 10%
Sugars 6g  
Protein 20g  
 
Vitamin A 6% Vitamin C 25%
Calcium 8% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 8.7 oz

Ingredients

Amount Ingredients
Harissa Tartar Sauce
3 cups Mayonnaise
1/4 cup Dill Pickle Relish
3/4 cup Custom Culinary® Gold Label Harissa
2 Tbsp. Fresh Lemon Juice
Smoked Tomato, Mango, Grilled Corn Jalapeno Relish
1 cup Tomato, Sliced, Smoked, Small Diced
1 cup Mango, Peeled, Small Diced
1 cup Kernel Corn, Grilled/Seared
1 cup Custom Culinary® Gold Label Jalapeno Relish
Crab Burger
5 oz. Jumbo Lump Crab Cake, Prepared
1 ea Telera or Bojillo Bun, Toasted

Recommended Products: 6327 Gold Label Jalapeño Relish, 9678 Gold Label Harissa

Directions

  1. Preheat a flat top griddle to 350°F.
  2. In two separate bowls, blend ingredients for Harissa Tartar Sauce and Smoked Tomato Mango, Grilled Corn Jalapeno Relish. Cover each and refrigerate until needed.
  3. Place the crab cake patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. While the crab cake is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  5. To assemble the burger, place the cooked crab cake on the bottom bun, top with 1 Tbsp. of the Harissa Tartar Sauce.
  6. Add the Smoked Tomato, Mango Corn Jalapeno Relish and spread the second 1 Tbsp. of the Harissa Tartar Sauce on the top bun.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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