Crab Burger with Crabstick Cutlet

1. 1 Crab stickspack 200 g ≈ $2.80 140 g
2. 2 Cream cheesepack 140 g ≈ $1.80 35 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Breadcrumbs 25 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Burger bunspack 4 pcs ≈ $2.00 1 pcs
7. 7 Leaf lettucepack 150 g ≈ $0.65 25 g
8. 8 Tomatoes≈ $4.67 per kg 60 g
9. 9 Mayonnaise 20 g
10. 10 Mustard 6 g
11. 11 Pickled cucumberspack 680 g ≈ $3.20 25 g
12. 12 Sunflower oil 10 ml
13. 13 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the crabsticks¹ finely with a knife or fork.

2. Mix them with cream² cheese, 1 egg, breadcrumbs, chopped dill⁵, and salt until combined.

3. Shape into a firm patty and chill for 10 minutes.

4. Pan-fry the patty in oil for 3–4 minutes per side until golden brown.

5. Split the bun and toast the cut sides on a dry skillet for 1 minute.

6. Mix mayonnaise, mustard, and finely chopped pickles¹¹ into a spread.

7. Assemble the burger⁶ with the sauce, lettuce, patty, and tomato⁸.