Snow crab cakes in mini burgers with guacamole, baked root vegetables and mild harissa

Royal Greenland

Royal Greenland

Standard Supplier 8th June 2018

Snow crab cakes in mini burgers with guacamole, baked root vegetables and mild harissa

Bon appétit!


  • 750 g snow crab, thawed
  • 500 g cod fillet, thawed
  • 1 tablespoon red curry powder
  • 4 tablespoons soya sauce
  • 4 eggs
  • 10 small burger buns, whole grain
  • 3 ripe avocados
  • 1 lime
  • 3 cloves garlic
  • 1 red onion
  • 1 kg mixed root vegetables
  • 200 ml harissa / chilli sauce
  • Vegetable oil
  • Salt and pepper


Peel the root vegetables and cut them into rough sticks, turn in oil, salt and pepper and bake in a preheated oven for 15 minutes at 200 °C.
Blend the cod with the curry powder, soya sauce, eggs and 2 teaspoons of fine salt in a food processor for about 3 minutes until minced. Remove the mince and place in the fridge.
Remove the crab meat. The easiest way to do this is by cutting apart the crab and then scraping out the meat.
Squeeze the meat slightly to remove a little of the water. Stir the meat into the mince and shape into 10 crab cakes. Fry them in a pan in oil for about 5 minutes on either side.
Slice apart, stone and peel the avocados, mash them with a whisk and blend with lime juice, crushed garlic and finely chopped red onion. Season with salt and pepper.
If you like, you can warm the burger buns and make the burgers with guacamole and crab cakes. Serve with the warm root vegetables and harissa.

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