Thai crab burger with grilled asparagus and lime mayo



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


Gluten, Fish


  1. 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.
  2. Steam the asparagus briefly and cut the bottom parts into slices, mixing them into the crab under the fish stuffing.
  3. Garnish the mayonnaise by adding the juice and zest from the lime and chives.
  4. Wash the frisée salad.
  5. Shape crab burgers of 100 g each, coat them in the rest of the breadcrumbs and cook them on the grill.
  6. Marinate the remaining asparagus in some olive oil, pepper and salt, and grill briefly.
  7. Finally, grill the pittas too.
  8. Serve the crab burger on the pittas, garnish with the asparagus, frisée lettuce, lime mayonnaise and a few slices of red onion.
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