Barby’s Conyo Krabby Patty

Total Time: 25 minutes / Yield: 1 burger

Ingredients for the Fresh Crab Cake

• 3/4 cup crab meat
• 2 tbsp egg white
• 1 tbsp bread crumbs
• Salt and pepper
• Sautéed garlic and onions (1 minute)
• 1 cup bread crumbs
• 1 whole egg plus 2 tbsp water, beaten together
• 1 cup all purpose flour
• Oil, for frying
• Sliced tomatoes, for roasting

Ingredients for the Lemon-Miso Butter

• 1/2 cup shiro (white) miso
• 8 tbsp (1 stick) unsalted butter at room temp.
• 1 tsp sherry vinegar

Procedure for the Crab Cake

1. Mix crab meat, egg whites, bread crumbs, salt, pepper, and sauteed garlic and onions. Incorporate well and set aside.
2. Arrange breading station: bowl 1 for flour, bowl 2 for egg with water, and bowl 3 for bread crumbs.
3. Dust crab cake  with flour, dip in egg, then coat with bread crumbs.
4. Deep fry in preheated oil for 3-5 minutes.
5. Drain in paper towels and set aside.

Procedure for the Lemon-Butter Miso

1. Combine miso with 5 tbsp butter and mix until well blended.
2. Heat the sherry vinegar in a small saucepan over medium heat.
3. After half a minute, add the miso butter, and turn the heat low. Stir to warm it through.
4. When the butter has loosened slightly (not melted, it should still have a certain viscosity) remove pan from burner and put in a warm spot.

Procedure for the Roasted Tomatoes

1. Slice tomatoes half inch thick.
2. Season both sides with salt and pepper, brush with olive oil.
3. Arrange in a pan layered with foil.
4. Bake in 375 degrees Fahrenheit oven for 30 -40 minutes.

Assembly

1. Put lettuce leaves on top of bottom bun.
2. Top with Crab Cake Patty.
3. Spread half of the crab cake patty with lemon miso butter.
4. Spread other half of the crab cake patty with dill sauce.
5. Top with roasted tomatoes.
6. Cover with top bun and serve immediately.