Recipe: Crab Cake Sliders with Marinated Fennel Salad (blender or food processor)

CRAB CAKE SLIDERS

1/4 pound fresh sea scallops, chilled
1 large egg
Sea salt and freshly ground black pepper (to taste)
1/2 cup heavy (whipping) cream
1 pound fresh jumbo lump crabmeat, well drained and chilled
2 tablespoons finely diced red bell pepper
1 tablespoon finely chopped fresh cilantro (optional)
1 tablespoon Dijon mustard
Several drops of hot sauce
FOR SERVING:
1/3 cup mayonnaise
2 teaspoons finely chopped fresh fennel fronds or tarragon
2 tablespoons olive oil
12 soft mini burger buns
2 handfuls greens, such as watercress or baby arugula
2 small, ripe tomatoes
Marinated Fennel Salad (recipe follows)

Put the scallops and egg in a blender or food processor and process until well blended. Add 1 teaspoon of salt and a pinch of pepper. Pulse and process until the mixture is very thick and tight, like a stiff mayonnaise. With the machine running, add the cream very slowly in a steady stream until it is incorporated. You should have a scallop mousse with the texture of a thick mayonnaise. Scrape the mousse into a large bowl.

Make sure the crab is well drained; squeeze it between your hands to rid it of any excess moisture. Fold it into the scallop mousse with the red pepper, cilantro, mustard, and 3 drops of hot sauce until evenly mixed. Adjust the seasoning with salt, pepper and more hot sauce, if desired. Refrigerate for 1 hour to let the mixture firm up a bit.

Using damp hands and handling the mixture lightly, shape the crab mixture into small burgers to fit the buns (there should be enough to make twelve 1 1/2-inch burgers). Refrigerate for at least 15 minutes before cooking.

In a small bowl, mix the mayonnaise with a few drops of hot sauce
to taste and the fennel fronds. Cover and set aside until needed.

WHEN READY TO COOK:
heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat until very hot. Generously season the burgers on both sides with salt and pepper. Cook until golden brown on both sides and cooked through, about 3 minutes total. Be careful not to overcook or the burgers will be dry. Add more oil if the burgers begin to stick to the pan.

While the burgers cook, toast the buns, then lightly spread the flavored mayonnaise onto the bun tops and bottoms.

TO BUILD THE BURGERS:
Layer the greens, burgers, tomatoes, and a
topknot of fennel salad (see note) on the bun bottoms. Cover with the
bun tops and skewer together, if desired. Serve immediately, with any
remaining fennel salad on the side.

MARINATED FENNEL SALAD

1 fennel bulb
1 tablespoon of very finely chopped fennel fronds
4 or 5 large red radishes, cut into julienne
2 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
Salt and pepper (to taste)

Trim the stalks the fennel bulb, then cut it in half lengthwise. Using a mandoline, cut the halves crosswise into very thin slices. Put them in a medium nonreactive bowl, and add 1 tablespoon of very finely chopped fennel fronds, radishes, lemon juice, and olive oil. Toss well. Season with salt and pepper and toss again. Cover and refrigerate for at least 3 hours and up to 1 day before serving.

Makes 6 servings or 12 sliders
Source: Burger Bar by Hubert Keller with Penelope Wisner