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Singapore Avocado Chile Crab Burger and Shake Recipe

Asian-inspired crab cakes with chunks of avocado and an avocado shake is a new way to spice up your usual all-American burger and milkshake!

Recipe courtesy of Michael Joy, Whitsons Culinary Group, Islandia, New York

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Avocado Chile Crab Mixture (recipe follows)
  • 6 Tbsp. canola oil
  • 12 each soft Kaiser rolls, lightly toasted
  • 12 Tbsp. mayonnaise
  • 3 cups arugula
  • Singapore Avocado Shake (recipe follows)
Avocado Chile Crab mixture - Yield 4 ¾ lbs.
  • 2 lbs. lump crab meat
  • 4 oz. shallot, finely chopped
  • 2 oz. garlic, fresh, finely minced
  • 4 oz. ginger, fresh, finely minced
  • 4 each Thai red chile, small, sliced into thin circles
  • 4 each Thai green chile, small, sliced into thin circles
  • 2 oz. ketchup
  • 1 tsp. black pepper, freshly ground
  • 4 tsp. soy sauce
  • 1 oz. cilantro leaves, fresh, coarsely chopped
  • 6 each ripe, Fresh Hass Avocados, peeled and seeded*
  • 1 oz. lemon juice, fresh
  • 1/2 oz. lime juice, fresh
  • 3 cups panko breadcrumbs
Singapore Avocado Shake - Yield: 60 oz.
  • 5 each ripe, Fresh Hass Avocados, peeled and seeded*
  • 20 oz. whole milk
  • 1 oz. sugar, granulated
  • 16 oz. ice, crushed
  • 1/4 tsp. salt
  • 12 each cocktail umbrella for garnish
Instructions:
  1. Assembly:
    Place the oil in a non-stick sauté pan. When it is hot gently place the Avocado Chili Crab patties (burgers) into the hot pan and sear approximately 4 minutes on each side until reaching 165 degrees F.
  2. Spread mayonnaise on the top half of the roll.
  3. Place seared burger on bottom half of the roll.
  4. Place about 1/4 cup of arugula on top of each burger and cover with the top half of the roll.
  5. Serve with a refreshing Avocado Shake.
Avocado Chile Crab Mixture
  1. Dice half of the avocados to 1/4-inch and set aside. Mash the other half of the avocados into a pulp.
  2. In a mixing bowl add the avocado pulp and the rest of the ingredients except for the diced avocados. Mix together well.
  3. Gently fold in the diced avocado to retain the diced form. Refrigerate for at least 15 minutes.
  4. Form into patties, about 6 oz. each. Cover tightly with plastic wrap and refrigerate for 2 – 3 hours to allow the breadcrumbs to absorb the moisture.
Singapore Avocado Shake
  1. Place avocados, milk, sugar, ice and salt into a blender and puree to a smooth and slushy shake consistency.
  2. Serve 5 oz. per portion garnished with cocktail umbrella.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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