Ingredients
Ingredients for 10 servings:
- 100 g Ardo Thai spice mix
- 500 g Ardo Green asparagus
- 600 g chunks of white fish
- 200 g crab meat
- 5 egg whites
- 100 g breadcrumbs
- 10 pittas
- 1 head yellow frisée lettuce
- 300 ml mayonnaise
- 2 g chives
- 1 red onion
- 1 lime
- olive oil
- Salt and pepper
Allergens
Gluten
Fish
Egg
Preparation
- Make a fish stuffing by combining the chunks of white fish with the egg whites in the blender. Finally, add the Thai spice mix and half of the breadcrumbs and mix again. Season with salt and pepper.
- Steam the asparagus briefly and cut the bottom parts into slices, mixing them into the crab under the fish stuffing.
- Garnish the mayonnaise by adding the juice and zest from the lime and chives.
- Wash the frisée salad.
- Shape crab burgers of 100 g each, coat them in the rest of the breadcrumbs and cook them on the grill.
- Marinate the remaining asparagus in some olive oil, pepper and salt, and grill briefly.
- Finally, grill the pittas too.
- Serve the crab burger on the pittas, garnish with the asparagus, frisée lettuce, lime mayonnaise and a few slices of red onion.
Ardo products used in this recipe
