Krabby Patty – The SpongeBob Crab Burger

Name: Krabby Patty – The SpongeBob Crab Burger
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 200 g cooked crab meat, chopped (or shredded surimi as a substitute); 100 g breadcrumbs (1 cup); 1 onion, finely chopped; 60 g mayonnaise (1/4 cup), for the burger mixture; 2 tbsp extra mayonnaise, for assembling; 1 egg; 1 tbsp fresh cilantro (coriander), chopped; 1 tbsp lime juice, for the mixture; Extra lime juice, for the avocado; 1 ripe avocado; 1/4 white cabbage; 1/4 red cabbage; 4 ciabatta rolls; A thread of sunflower or corn oil, for the pan; Salt and freshly ground black pepper, to taste

⏱ 2 h 20 min in total🔪 5 min prep🍳 15 min cooking🧊 2 h resting🍽 4 portiesEasy

The Krabby Patty from the Krusty Krab, cooked properly: real crab meat (or surimi) with mayonnaise, cilantro (coriander) and lime in a golden, juicy burger. The serious version of the Bikini Bottom classic, for fans of any age.

Plan for the fridge: the work is 20 minutes, but after that the mixture needs 2 hours of chilling before it can be shaped. Without that step, the patties fall apart in the pan.

Ingredients

Measurements

🍽 4 servings

200 g cooked crab meat, chopped (or shredded surimi as a substitute)
100 g breadcrumbs (1 cup)
1 onion, finely chopped
60 g mayonnaise (1/4 cup), for the burger mixture
2 tbsp extra mayonnaise, for assembling
1 egg
1 tbsp fresh cilantro (coriander), chopped
1 tbsp lime juice, for the mixture
Extra lime juice, for the avocado
1 ripe avocado
1/4 white cabbage
1/4 red cabbage
4 ciabatta rolls
A thread of sunflower or corn oil, for the pan
Salt and freshly ground black pepper, to taste

Method

1
Making the mixture: in a large bowl, mix the cooked, chopped crab meat with the breadcrumbs, the chopped onion, the quarter cup of mayonnaise, the egg, the chopped fresh cilantro and the tablespoon of lime juice. Season with salt and pepper to taste.
2
Binding by cold: work everything together well with your hands until you have a compact mixture. Cover the bowl and keep it in the fridge for 2 hours. This step is essential so the patties do not fall apart as they cook.
3
Shaping and cooking: once chilled, divide the mixture into 4 equal parts and shape them into burgers. Heat a thread of oil in a pan over medium-high heat and brown them for 3 minutes a side.
4
The cabbage salad: meanwhile, shred the white and red cabbage very finely. Mix them in a bowl with the 2 tablespoons of extra mayonnaise.
5
Peel the avocado, cut it into thin slices and sprinkle them immediately with a squeeze of lime juice so they do not oxidise and go black.
6
Building the sandwich: cut the ciabatta rolls open (you can toast them lightly if you prefer them crisper). Put a generous spoonful of the cabbage mixture on the base, lay the warm crab burger on top and crown it with the avocado slices before putting the lid on.