Thai Crab Burgers with Bean Sprouts

 

                    These are really delicious treat and have a spicy Asian flavor. Canned crabmeat is fine, but if you are able to use fresh crabmeat the results will be even more special.

Serves 4

• 1½ tablespoons corn oil
• 1 fresh red chili, seeded and finely chopped
• 1-inch/2.5 cm piece fresh gingerroot, grated
• 2 lemon grass stalks, outer leaves removed and finely chopped
• 12 oz/350 gr canned white crabmeat, drained and flaked
• 8 oz/225 gr cooked shelled shrimp, thawed if frozen and squeezed dry
• 2½ cups cooked Thai rice
• 1 tablespoon chopped fresh cilantro
• ¾ cup bean sprouts
• 6 scallions, finely chopped
• 1 tablespoon soy sauce
• 1-2 tablespoons whole-wheat flour

1. Heat a wok or skillet and when hot add 2 teaspoons of the oil, the chili, ginger, and lemon grass and stir-fry over medium-high heat for 1 minute.
2. Remove the wok from the heat and let cool.
3. Place the chili mixture, crabmeat, shrimp, rice, chopped cilantro, bean sprouts, scallions, and soy sauce in food processor and, using the pulse button, blend together.
4. Shape into 4 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom, non-stick skillet and add the remaining oil.
6. When hot, add the burgers and cook over medium heat for 3-4 minutes on each side or until piping hot.
7. Place some shredded napa cabbage and fresh beansprouts on the base of 4 toasted sesame seed baps, top with the burgers, and drizzle over some sweet chili sauce, place the lid in position and serve.

BON APPÉÉÉÉÉÉÉÉTIT