Bread Rolls with Crab Patties

Ingredients

• 300 g crab tail (pre‑cooked, peeled)
• 1 egg
• 75 g breadcrumbs
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 3 sprigs dill
• 300 g natural yogurt
• 100 g mayonnaise
• 1 tsp lemon juice
• 1 bundle arugula (≈100 g)
• 4 burger buns
• 2 red onions
• 2 tbsp Vegetable oil
• 750 ml vegetable oil (for frying)
• 600 g waxy potatoes

Instructions

1. 1.

   Wash the crab tails, drain well, finely chop and mix with the egg, breadcrumbs and lemon mixture to form a firm dough. Season with salt and pepper and shape into 4 patties. Coat each patty first in flour, then beaten egg, and finally breadcrumbs, pressing the coating firmly.

2. 2.

   For the sauce, wash and dry dill, then finely chop. Whisk yogurt, mayonnaise, lemon juice and dill together; season with salt and pepper. Rinse arugula, wash, dry and set aside. Peel onions and slice into rings. Heat oil in a pot to 165 °C.

3. 3.

   Peel potatoes, rinse, cut into thin strips and pat dry. Halve buns horizontally and toast lightly in a preheated oven. In a pan heat oil and fry crab patties on all sides until golden brown. Reduce heat and finish cooking the patties. Fry potato strips in the fat for about 5 minutes until tender but still pale.

4. 4.

   Drain, raise oil temperature to 185 °C and fry fries another 2 minutes until golden brown. Drain and season with a little salt. Spread yogurt sauce on the bottom of each bun, place one patty on top, add onion rings and arugula, drizzle remaining sauce, then cover with the bun lid. Serve the sandwich with fries on a plate.