The Swamp Thing - Chef Recipe by Ed Pascoe

The Swamp Thing - Chef Recipe by Ed Pascoe


1 soft shell crab
30g Szechuan seasoning
1/4 cabbage
1 carrot
1 milk bun
Chipotle sauce, medium heat to taste
1 clove garlic
1 sprig of rosemary
100g mayonnaise
Enough oil to deep fry crab


Cut cabbage and grate carrot to a fine ribbon.

Bake garlic clove and rosemary in oven for 25 minutes at 180 C.

Blend and mix with mayonnaise in a bowl, add carrot and cabbage.

Coat whole soft shell crab with Szechuan seasoning and deep fry for four minutes.

Assemble it all into a milk bun.

Heat up kitchen utensils and get creative with branding on top of bun.

To plate, smash a scoop of chipotle sauce onto a plate to create a splatter effect, place burger on top.

Recipe provided by 2773

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