For the spicy Marie Rose:
2 tbsp mayonnaise
2 tbsp plain yoghurt
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp sriracha hot sauce
2 tbsp lemon juice
Pinch of salt
For the crab cakes:
350g crabmeat (fresh or tinned)
2 tsp lemon juice
3 tbsp mayonnaise
1 tsp sriracha
2 tbsp fresh parsley, chopped
3 spring onions, chopped
Salt and black pepper
1 tbsp olive oil
To build and serve:
Knob of butter
200g large raw prawns, peeled and deveined
4 burger buns
1 Little Gem lettuce, shredded Paprika
- In a small bowl, combine all of the ingredients for the spicy Marie Rose sauce and stir together well. Place in the fridge until ready to use.
- In a bowl, combine the crabmeat, egg, lemon juice, mayonnaise, sriracha, parsley, spring onions, breadcrumbs and some seasoning. Mix gently until just combined. Divide the mixture into eight equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour.
- Melt the butter in a large pan over a medium heat and cook the prawns for 2-3 minutes until pink and cooked through. Set aside to cool slightly.
- Heat the olive oil in the same pan over a medium heat. Cook the crab cakes for 4-5 minutes per side until golden brown, working in batches to avoid crowding the pan.
- Lightly toast the burger buns and spread with some of the Marie Rose. Stir the prawns into the remaining sauce.
- To each bottom bun, add some shredded lettuce, a crispy crab cake and a dollop of prawn cocktail. Sprinkle with a little paprika, sandwich together and serve immediately.
Per Serving 580kcals, 20.4g fat (4.6g saturated), 61.2g carbs (6.3g sugars), 34.1g protein, 3.6g fibre, 1.55g sodium