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Krabby Patty with Horseradish Aioli
A playful take on the classic fast‑food burger using fresh crab meat, crunchy breadcrumbs and a tangy homemade horseradish aioli. Perfect for a quick lunch or dinner that feels like a secret menu item.
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Cost Breakdown
Critical Success Points
- • Sauté onion and celery until translucent
- • Ensure patty mixture binds (add extra egg if needed)
- • Emulsify aioli slowly while adding oil
- • Cook patties to proper internal temperature
Safety Warnings
- • Handle raw crab meat with clean hands and cook to at least 145°F (63°C) to eliminate bacteria
- • Hot oil can splatter – use a splatter guard or keep face away from the pan
- • Raw egg yolks in aioli pose a risk of salmonella; ensure eggs are fresh and consider using pasteurized eggs
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